Kumquats caramel slices

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites with 3 tablespoons of water until stiff. Add 100 g sugar and salt. Stir in egg yolk. Mix flour and baking powder, sieve over the egg cream and fold in. Line a baking tray with baking paper. Add the mixture and spread evenly. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes. Turn onto a tea towel sprinkled with sugar and remove the baking paper.

2. 2

   Let the cake cool down. Halve the base and place a baking frame around one base. Wash, clean and chop 650 g kumquats. Boil 200 ml juice and 100 g sugar. Add kumquats and cook covered for 8-10 minutes until soft. Stir starch with 50 ml juice until smooth. Stir into the compote and simmer for 1 minute while stirring. Pour onto the base, smooth it down, place a second base on top and chill. Soak gelatine in cold water. Unpack the toffees and cut in half. Bring cream to the boil, remove from heat and add toffees. Dissolve in the hot cream while stirring. Remove from the heat, squeeze the gelatine and dissolve in the hot cream. Place in a cool place until the cream begins to gel. Whip the sour cream with the whisk of the hand mixer, fold into the caramel cream. Pour the cream onto the base and smooth it down. Chill for at least 2 hours.

3. 3

   Soak gelatine in cold water. Unpack the toffees and cut in half. Bring cream to the boil, remove from heat and add toffees. Dissolve in the hot cream while stirring. Remove from the heat, squeeze the gelatine and dissolve in the hot cream. Place in a cool place until the cream begins to gel. Whip the sour cream with the whisk of the hand mixer, fold into the caramel cream. Pour the cream onto the base and smooth it down. Chill for at least 2 hours. Caramelise 100 g sugar in a pan until golden. Let it cool down a little, then pull caramel threads with 2 forks. Place on a piece of aluminium foil coated with oil. Wash 200 g kumquats, dab dry and cut into slices. Remove baking frame. Cut the cake into slices. Decorate slices with kumquats and caramel. Serve immediately

4. 4

   Caramelise 100 g sugar in a pan until golden. Let it cool down a little, then pull caramel threads with 2 forks. Place on a piece of aluminium foil coated with oil. Wash 200 g kumquats, dab dry and cut into slices. Remove baking frame. Cut the cake into slices. Decorate slices with kumquats and caramel. Serve immediately

5. 5

   3 hours waiting time