Summer cake for celebrations from seasonal fruit.
No. of servings
1 h. 30 min.
|all-purpose flour / plain flour||0||oz||gram|
|baking powder for gingerbread||1||tsp||1||teaspoon|
|semi skimmed milk 1,5%||1.1||cup||250||milliliters|
|whipping cream (30-33% fat)||1.7||cup||400||milliliters|
1. Beat egg yolks
Beat egg yolks with powdered sugar and vanilla sugar.
2. Dry mixture preparation
Measure flour and corn starch in the second bowl, add cocoa powder and baking powder. Mix this mixture into the egg yolks.
3. Whisk egg whites foam
Whisk egg whites into the foam and gently stir it into the dough. Pour the dough into greased and floured tart pan. Bake at 345°F (175°C) C for about 25 minutes.
4. Cream preparation
Prepare the cream during baking of the cake base. Beat egg yolks with sugar. Heat milk a little and stir it into the beaten eggs.
gelatin 1.75 oz (50 g)
Whisk the mixture over a hot-water bath. Remove cream from water bath and add gelatin stabilizer.
Add mixed fruit and whipped cream to the cream.
Stir the cream carefully but gently and place it in the cold place for 20 minutes.
Allow the finished cake base to rest for one hour. Use a long bread knife and cut it horizontally into two pieces. Spread the bottom part with part of the cream and cover with top part of the cake base.
Spread the remaining cream over the whole cake, flatten it and decorate with fruit. Sprinkle the cake with dry roasted almond crisps. Place the cake in the refrigerator for 12 hours.