Fruity blossom cake
easy
90 mins
90 mins
Ingredients
- 4 Eggs (size M)
- 125 g Sugar
- 7-10 Tbsp grated zest of 2 untreated lemons
- 75 g Flour
- 75 g Cornstarch
- 1 TEASPOON Baking Powder
- baking paper
- 12 sheets white gelatine
- 1 can(s) (850 ml) Apricots
- 3 (150 g each) Mug of whole milk yoghurt
- 4 TABLESPOONS Sugar
- 8 TABLESPOONS Lemon juice
- 1 glass (225 g) redcurrant jelly
- 2 (200 g each) Mugs
- 7-10 Tbsp Whipped cream
- 2 packages Vanillin sugar
- 200 g Whipped cream
- 7-10 Tbsp Icing sugar
- 7-10 Tbsp sugar blossoms
Directions
- 1
Separate eggs. Beat egg whites and 2 tablespoons of warm water until stiff. Let sugar trickle in. Add lemon zest. Stir in the egg yolks one after the other. Mix flour, cornstarch and baking powder, sieve over the egg mixture and fold in carefully.
- 2
Line the bottom of a springform pan (24 cm Ø) with baking paper. Fill in the dough and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 40 minutes, let cool off.
- 3
Soak the gelatine. Drain the apricots and mash them. Mix with yoghurt, sugar and lemon juice. Squeeze the gelatine, dissolve and stir in. Cool until the cream begins to set.
- 4
In the meantime warm the jelly. Cut the biscuit twice. Spread the jelly on two bases. Cut out flowers from the third base. Whip cream and vanilla sugar until stiff. Fold into the cream.
- 5
Spread some cream on the first floor. Place the second base on top. Spread the remaining cream all around the cake. Leave some of the cream on the cake and let it set in a flat form.
- 6
Chill the cake. To decorate, whip the cream until stiff and fill into a piping bag with star-shaped spout. Spray rosettes onto the cake. Dust the cut out flowers with icing sugar and place them on the cake.
- 7
Cut out small eggs from the remaining cream and place them in the middle of the cake. Decorate with sugar flowers just before serving. Makes about 12 pieces.
Nutrition Facts
400 kcal
48 g
20 g
8 g
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