Snow cake

light

1.

Separate eggs. Beat the egg white and 3 tablespoons of cold water until stiff and finally pour in the sugar. Add the egg yolks one after the other and beat in. Mix the flour, cornstarch, baking powder and almonds, sieve onto the egg foam mixture and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the sponge cake and smooth it out. Bake in the preheated oven (electric stove: 175 ° C / gas: level 2) for 25-30 minutes. Let cool on a wire rack and cut once. Place a cake ring around the lower base and coat the base with rose hip jam. Soak the gelatine in cold water. Roughly chop the couverture and melt it in a hot water bath. Separate eggs. Beat the egg yolks, sugar and 1 packet of vanilla sugar until frothy. 200 gWhip the cream and egg white separately until stiff. Stir melted couverture into the egg yolk mixture. Squeeze out the gelatine, dissolve it and stir in the liqueur. Stir gelatine into the chocolate cream and immediately fold in the cream and egg whites. Put the chocolate mousse on the jam layer and smooth it out. Cover with the second floor and put in a cool place for at least 4 hours, preferably overnight. To decorate, turn the almonds in egg white, pat dry a little and then toss in sugar. Let the almonds dry. Crumble the meringue shells. Beat the rest of the cream and vanilla sugar until stiff. Remove the cake from the cake ring and brush all over with cream. Just before serving, sprinkle the cake with meringue crumbs and press down lightly. Dust with icing sugar and decorate with sugared almonds. Makes 12-16 pieces

2.

Waiting time approx. 2 hours. Per piece (16) approx. 1470 kJ / 350 kcal. E 7 g / F 19 g / KH 37 g