Lemon-biscuit blossoms with cranberries

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 3 tablespoons of lukewarm water until stiff. Add sugar and vanillin sugar. Stir in the egg yolks bit by bit. Mix flour, cornstarch and baking powder, sieve over the egg yolk and fold loosely into the egg foam.

2. 2

   Spread the sponge cake evenly on a baking tray lined with baking paper. Bake in the preheated oven (electric: 175°/ gas: level 2) for approx. 12 minutes. Turn the finished sponge cake immediately onto a tea towel sprinkled with sugar.

3. 3

   Moisten the baking paper with water and remove. Let the sponge cake cool down. In the meantime soak the gelatine in plenty of cold water. Cream egg yolk, 50 g sugar and lemon peel. Squeeze the gelatine and dissolve.

4. 4

   Pour lemon juice into the gelatine, then gradually stir into the egg yolk mixture. Beat the egg white until stiff. Whip the cream until stiff and finally add the sugar. Fold the beaten egg whites and half of the cream into the egg yolk mixture.

5. 5

   Chill for about 10 minutes. In the meantime, use a cookie cutter (approx. 6.5 cm Ø) to cut 16 flowers out of the sponge cake (use the remaining dough for other purposes). Spread half of the sponge cake blossoms with cranberry jam.

6. 6

   When the lemon cream begins to set, stir once with a whisk and fill into a piping bag with a perforated spout. Spray the cream evenly onto the sponge cake blossoms coated with cranberries.

7. 7

   Put the tartlets in a cool place for about 1 hour. Then place the upper flowers on the cream. Pour the rest of the cream into a piping bag with a star-shaped spout and decorate the flowers with a cream tuff. Place a cranberry from the jam on each cream tuff.

8. 8

   Serve dusted with powdered sugar. Makes 8 pieces.