Iceberg cake with rum fruits

Name: Iceberg cake with rum fruits
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 4 Eggs (size M); 350 g Sugar; 1 pinch Salt; 100 g Flour; 50 g Cornstarch; 2 TEASPOONS Baking Powder; 5 sheets Gelatine; 1 glass (425 ml) Rum-Fruits; 2 Oranges; 500 g Mascarpone; 500 g Low-fat curd; 1 package Vanillin sugar; 400 g Whipped cream; 150 g Dark chocolate; 3 Protein (size M); baking paper; 7-10 Tbsp Cling film

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

4 Eggs (size M)
350 g Sugar
1 pinch Salt
100 g Flour
50 g Cornstarch
2 TEASPOONS Baking Powder
5 sheets Gelatine
1 glass (425 ml) Rum-Fruits
2 Oranges
500 g Mascarpone
500 g Low-fat curd
1 package Vanillin sugar
400 g Whipped cream
150 g Dark chocolate
3 Protein (size M)
baking paper
7-10 Tbsp Cling film

Directions

1
Separate eggs. Beat egg whites with 3 tbsp. water until stiff. Add 100 g sugar and salt. Stir in egg yolks. Mix flour, starch and baking powder, sieve over it and fold in. Line the bottom of a springform pan (approx. 26 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 20 minutes. Take out and let cool on a cake rack
2
Cut the sponge base twice horizontally. Cut one of the bases into 8 cake pieces. Cut the second cake base into strips about 5 cm wide. Rinse the belly of the bowl (24 cm Ø, 3.5 litre capacity) and line it with foil. Line with 7 sponge cake triangles. Line the top edge with the sponge cake strips. Use the remaining sponge triangle and cut residues for other purposes
3
Soak gelatine in cold water. Pour the fruit into a sieve and let it drip off, collecting the liquid. Cut the fruit into small pieces. Peel oranges so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Cut the fillets into small pieces. Mix mascarpone, quark, vanillin sugar and 100 g sugar. Squeeze out the gelatine, dissolve and mix with approx. 3 tbsp. of the liquid from the rum fruits. Then stir everything into the cream and refrigerate for about 15 minutes. Whip the cream until stiff. As soon as the cream starts to gel, fold in the cream and fruits
4
Fill the cream into the bowl and smooth it down. Place the last sponge cake base on top (it may need to be cut a little smaller) and press down. Chill for at least 4 hours, preferably overnight
5
Roughly chop the chocolate and melt over a warm water bath. Turn the cake over, remove the foil. Spread the sponge cake with chocolate. Chill the cake. Shortly before serving, beat the egg whites until stiff, adding 150 g sugar. Continue beating until a smooth, shiny mass is formed. Spread the cake with beaten egg whites, making tips with the back of a spoon. Carefully scarf the beaten egg whites with a gas burner and serve immediately
6
Waiting time approx. 5 hours