Blitzorte (edge decorated with chocolate rolls)

Ingredients

Directions

1. 1

   Separate eggs, beat egg whites and 4 tablespoons of cold water until stiff, add sugar. Beat the egg yolks one after the other. Mix flour and baking powder, sieve onto the egg foam and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the sponge mixture and smooth it down.

2. 2

   Bake in the preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for 20-25 minutes. Let them cool down. Cut the sponge cake once horizontally. Place a springform pan rim or cake ring around the bottom cake base. Drain the cherries on a sieve and mix with the cranberries. Whip the 36 % cream until stiff, add cream firming agent and vanilla sugar. Fold the fruit into the cream, place on the lower cake base and smooth down. Place the upper cake base on top. Whip 30% cream until stiff.

3. 3

   Whip the 36 % cream until stiff, add cream firming agent and vanilla sugar. Fold the fruit into the cream, place on the lower cake base and smooth down. Place the upper cake base on top. Whip 30% cream until stiff. Remove the cake ring and spread the cake with the cream. Decorate with chocolate rolls and fresh cherries

4. 4

   Waiting time approx. 30 minutes