Fine layer cake

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites until stiff and allow the sugar to trickle in. Stir in the egg yolk. Mix flour and starch, sieve over it and fold in with a whisk. Line the bottom of a springform pan (26 cm Ø) with baking paper.

2. 2

   Pour in the dough and bake in the preheated oven (electric: 200 °C/ gas: level 3) for approx. 15 minutes. Remove, turn over, carefully remove the paper immediately and let the sponge cake cool on a cake rack.

3. 3

   Soak gelatine in cold water. Squeeze 3 sheets of gelatine, dissolve and stir into the red fruit jelly. Place the sponge cake on a cake plate and close the edge of the springform pan. Spread the red fruit jelly evenly on top.

4. 4

   Let it set in the refrigerator. Whip 1 1/2 cup of cream until stiff. Squeeze out the rest of the gelatine, dissolve and fold into the cream together with the egg liqueur. Pour the cream onto the red fruit jelly, spread with a cake knife and allow to set.

5. 5

   Whip the rest of the cream until very stiff and fill into a piping bag with a large perforated spout. Then decorate the cake cover with serpentines of cream. Finally, sprinkle the edge of the cake with chocolate shavings.

6. 6

   Results in about 14 pieces.