Layer cake "Princess on the cherry"

COOK TIME
105 mins

TOTAL TIME
225 mins

Ingredients

Directions

1. 1

   For the dough, boil milk, 150 ml water, butter and 1 pinch of salt in a pot. Add flour at once and stir with a wooden spoon (with hole) until a white layer forms on the bottom of the pot and the dough separates from the bottom of the pot as a lump. Pour the dough into a bowl, immediately add 1 egg. Leave to cool for about 10 minutes. Then stir in 4 eggs individually.

2. 2

   Draw 4 rectangles (each approx. 10 x 18 cm) on two sheets of baking paper with enough space between each, so that they fit on a baking tray (approx. 35 x 40 cm). Pour the dough into a piping bag with a large perforated spout, spray in loose serpentines into the marking and spread. Bake one after the other in a preheated oven (electric oven: 200 °C/circulating air: 180 °C/gas: see manufacturer) for approx. 20 minutes. Let them cool down.

3. 3

   For the lemon cream, soak the gelatine in cold water. Whip the cream in portions until stiff. Heat the lemon zest, lemon juice, sugar and vanilla sugar in a saucepan until the sugar has dissolved. Squeeze the gelatine and dissolve in the syrup. Leave to cool. First stir 6 tablespoons of cream into the gelatine, then stir everything into the remaining cream. Chill until it begins to gel.

4. 4

   Spread 2 cake bases with jam first, then with cream to a height of about 1 cm. Carefully layer 3 more cakes and the remaining cream on each cake layer, finishing with one cake base. Chill for about 1 hour. Decorate with icing sugar and 1 cherry each. Cut the cake with an electric knife.

Nutrition Facts

KCAL
680 kcal

CARBS
63 g

FATS
43 g

PROTEINS
11 g