Snowflake cake

For 16 pieces
  • 200 g dried plums
  • 75 ml red port
  • 3 eggs (size M)
  • 200 g sugar
  • 1 pinch salt
  • 100 g flour
  • 1 1/2 TL Baking powder
  • 2 TL Cinnamon
  • 5 sheet Gelatine
  • 100 g Christmas couverture with cinnamon and coriander
  • 300 g Crème fraîche
  • 1 packet Vanillin-Sugar
  • 650 g Whipped cream
  • 60 g Meringue shells
  • 1 EL Icing sugar
  • Silver pearls
  • baking paper
60 minutes
easy
1.
Pour port wine over the plums and cover and let stand for approx. 2 hours. Separate eggs. Beat egg whites with 3 tablespoons of water until stiff. Sprinkle in 100 g of sugar and salt. Stir in egg yolks one at a time. Mix the flour, baking powder and cinnamon. Sift on the custard 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 a preheated oven (electric stove: 200 ° C / convection: not suitable / gas: level 3) for about 15 minutes. Let cool down. Finely puree the port plums. Remove the bottom from the mold, peel off the baking paper. Halve the bottom once horizontally and spread the plum mixture on the bottom bottom. Place the top floor on top. Soak the gelatine in cold water. Roughly chop the couverture. Mix the crème fraîche, 100 g sugar and vanilla sugar. Squeeze out the gelatine, dissolve it, stir in a little crème fraîche. Stir everything into the rest of the crème fraîche. Chill for 5-10 minutes. Whip 500 g of cream until stiff, fold in with the couverture. Chill for another 20 minutes. Paint on the floor in a dome shape. Approx. Chill for 2 hours. Whip 150 g cream until stiff and coat the cake with it. Crumble the meringue, brush the cake with it. Dust with icing sugar and decorate with silver pearls
2.
Wait approx. 4 hours. Photo: Först,
1 piece approx:
  • 360 kcal
  • 1510 kJ
  • 5 g protein
  • 22 g fat
  • 32 g carbohydrates

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