Girl cake with polka dots

Name: Girl cake with polka dots
Cook time: 5 h 45 min
Total time: 5 h 45 min
Yield: 16
Ingredients: 4 fresh cold egg white + 6 eggs (size M); 7-10 Tbsp Salt; 100 g + 150 g + 2 tablespoons sugar; 7-10 Tbsp red food colouring; 150 g Flour; 50 g Cornstarch; 100 g ground almonds (without skin); 1 package Baking Powder; 500 g Mascarpone; 2 packages cream stiffener; 200 g Whipped cream; 200 g redcurrant jelly; 400 g Icing sugar; 4 TABLESPOONS Lemon juice; baking paper; 2 Disposable piping bag; 7-10 Tbsp Cling film

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
345 mins

TOTAL TIME
345 mins

Ingredients

Servings: 16

4 fresh cold egg white + 6 eggs (size M)
7-10 Tbsp Salt
100 g + 150 g + 2 tablespoons sugar
7-10 Tbsp red food colouring
150 g Flour
50 g Cornstarch
100 g ground almonds (without skin)
1 package Baking Powder
500 g Mascarpone
2 packages cream stiffener
200 g Whipped cream
200 g redcurrant jelly
400 g Icing sugar
4 TABLESPOONS Lemon juice
baking paper
2 Disposable piping bag
7-10 Tbsp Cling film

Directions

1
Preheat the oven for the meringue dots (possibly prepare them the day before) (electric cooker: 100 °C/circulating air: 75 °C/gas: see manufacturer). Line a baking tray with baking paper. Beat 2 egg whites until stiff, adding 1 pinch of salt and 100 g sugar.
2
Continue beating until the mixture is shiny and the sugar has dissolved. Colour the meringue light red with food colouring. Pour into a disposable piping bag with a small perforated nozzle (approx. 8 mm Ø).
3
Spray the spots onto the sheet metal. Leave to dry in a hot oven for at least 4 hours.
4
Line the bottoms of two springform pans (26 cm Ø) with baking paper (or bake 2 pans one after the other in one pan). Turn up the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer).
5
Separate eggs. Beat 6 egg whites until stiff, adding 1 pinch of salt and 150 g sugar. Stir in the egg yolk. Mix flour, starch, almonds and baking powder, fold in carefully. Spread the dough on the moulds and smooth it down.
6
Place a mould in a cold place. Bake one after the other in a hot oven for about 15 minutes. Let them cool down.
7
Cut through the floors horizontally once each. Stir mascarpone, 2 tablespoons sugar and cream stiffener until smooth. Whip cream until stiff and fold in briefly. Spread one half of the cream on each of the two lower cake layers.
8
Place the upper shelves on top and press down gently. Stir the jelly until smooth and spread on the surface of one cake. Place the second cake on top. Chill the cake for about 2 hours.
9
For the icing, sift icing sugar into a bowl. Add the remaining 2 egg whites and whisk for about 5 minutes until thick and creamy. Gradually add lemon juice until the mixture is thick but still spreadable.
10
Put approx. 4 tbsp. glaze in a disposable piping bag and set aside. Coat the cake with approx. 1⁄4 of the remaining glaze thinly with a pallet to bind crumbs. Let it dry for about 30 minutes.
11
Cover the remaining glaze with foil.
12
Coat the cake thickly with the remaining icing and place on a cake plate. Use the filled piping bag to squirt small dots onto the bottom edge of the cake. Glue the meringue dots to the edge of the cake with some glaze.
13
Leave everything to dry well. Decorate the cake with ribbon as desired. Add the remaining spots separately.