Chocolate and ginger cream cake

Ingredients

Directions

1. 1

   Put 125 g flour, 50 g sugar, 1 egg yolk and butter cut into pieces in a bowl. Add 1 tablespoon of ice-cold water and knead everything into a smooth short pastry. Cover and put in a cool place for about 30 minutes. Grease the bottom of a springform pan (26 cm Ø) and roll out the dough on it. Prick several times with a fork and place the edge of the springform pan around the base. Pre-bake in the preheated oven (electric: 200 °C/ gas: level 3) for 12-15 minutes. In the meantime, separate the eggs. Beat the egg white and 3 tablespoons of cold water until stiff.

2. 2

   Finally, pour in 100 g sugar and 1 packet of vanilla sugar while stirring. Fold in 3 egg yolks. Mix the remaining flour, starch and baking powder, sieve onto the egg foam and fold in loosely. Pour the sponge mixture onto the hot shortcrust pastry, smooth it down. Lower the temperature of the baking pans (electric oven: 175 °C/ gas: level 2) and continue baking for 25-30 minutes. Let cool on a cake rack. In the meantime, roughly chop the pistachios. Drain ginger and cut into fine sticks. Cut the cooled sponge cake in half crosswise. Place a cake ring around the bottom cake base. Soak the gelatine in cold water. Cut the vanilla pod lengthwise and scrape out the pulp. Bring the milk, vanilla pod and pulp to the boil. Mix the rest of the egg yolk and sugar, stir in the hot milk bit by bit and put it back into the pot. Heat over low to medium heat while stirring constantly until the mixture thickens (be careful not to boil!). Remove the pot from the heat, squeeze the gelatine well and dissolve in the hot cream.

3. 3

   Place a cake ring around the bottom cake base. Soak the gelatine in cold water. Cut the vanilla pod lengthwise and scrape out the pulp. Bring the milk, vanilla pod and pulp to the boil. Mix the rest of the egg yolk and sugar, stir in the hot milk bit by bit and put it back into the pot. Heat over low to medium heat while stirring constantly until the mixture thickens (be careful not to boil!). Remove the pot from the heat, squeeze the gelatine well and dissolve in the hot cream. Place in a bowl and chill until the mixture begins to gel. In the meantime, whip 400 ml cream until stiff. Stir the cream into the cream. Fold in ginger, chocolate flakes and pistachios, except for a little bit for sprinkling. Pour onto the base, smooth it down and cover with the second sponge cake base. Put the cake in a cool place for at least 2 hours. Whip the rest of the cream and vanilla sugar until stiff and place in a piping bag with star-shaped spout. Spray cream thickly in serrated strips onto the cake and sprinkle with remaining pistachios, chocolate and ginger. Makes 12-16 pieces

4. 4

   In the meantime, whip 400 ml cream until stiff. Stir the cream into the cream. Fold in ginger, chocolate flakes and pistachios, except for a little bit for sprinkling. Pour onto the base, smooth it down and cover with the second sponge cake base. Put the cake in a cool place for at least 2 hours. Whip the rest of the cream and vanilla sugar until stiff and place in a piping bag with star-shaped spout. Spray cream thickly in serrated strips onto the cake and sprinkle with remaining pistachios, chocolate and ginger. Makes 12-16 pieces