Pünktchen cake

Name: Pünktchen cake
Cook time: 2 h
Total time: 2 h
Yield: 18
Ingredients: 4 Protein (size M); 7-10 Tbsp Salt; 250 g + 2 tablespoons sugar; 7-10 Tbsp red food colouring; 6 Eggs (size M); 150 g Flour; 50 g Cornstarch; 100 g ground almonds (without skin); 1 package Baking Powder; 500 g Mascarpone; 2 packages Cream stabiliser; 200 g Whipped cream; 200 g redcurrant jelly; 400 g Icing sugar; 4 TABLESPOONS Lemon juice; baking paper; 7-10 Tbsp One piping bag

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 18

4 Protein (size M)
7-10 Tbsp Salt
250 g + 2 tablespoons sugar
7-10 Tbsp red food colouring
6 Eggs (size M)
150 g Flour
50 g Cornstarch
100 g ground almonds (without skin)
1 package Baking Powder
500 g Mascarpone
2 packages Cream stabiliser
200 g Whipped cream
200 g redcurrant jelly
400 g Icing sugar
4 TABLESPOONS Lemon juice
baking paper
7-10 Tbsp One piping bag

Directions

1
Beat 2 egg whites until stiff, adding 1 pinch of salt and 100 g sugar. Stir in food colouring and continue beating until the mixture is shiny and the sugar has dissolved. Pour into a piping bag with a perforated spout. Pour the dab onto a baking tray lined with baking paper. Dry in a preheated oven (electric cooker: 100 °C/ circulating air: 75 °C/ gas: not suitable) for at least 4 hours
2
Line the bottoms of two springform pans (26 cm Ø) with baking paper. Separate the eggs. Beat the egg whites until stiff, add 150 g sugar and 1 pinch of salt. Stir in egg yolks. Mix flour, starch, almonds and baking powder and fold in carefully. Fill half of the sponge cake mixture into each of the prepared moulds and smooth it down. Put one mould in a cold place. Bake the other cake base in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes. Let it cool down on a cake rack. Bake the cold base in the same way
3
Cut each bottom in half horizontally once. Mix mascarpone with 2 tablespoons of sugar and cream thickener until smooth. Whip cream until stiff and fold in. Spread half of the cream on each of the two lower cake layers. Place the upper cake layers on top. Stir the jelly until smooth. Spread the jelly on one cake and place the second cake on top. Chill for about 2 hours.
4
Sieve the icing sugar into a bowl. Add 2 egg whites and whisk with the whisk of the hand mixer for about 5 minutes until thick and creamy. Gradually add lemon juice until the mixture is still thick but easy to spread. Put approx. 4 tbsp. into a disposable piping bag. Spread a little of the remaining icing thinly on the cake to bind crumbs. Leave to dry for approx. 30 minutes, covering the rest of the glaze well with foil
5
Coat the cake with the remaining icing. Place on a cake plate. Spray small dots on the bottom edge of the cake. Use the remaining glaze to stick red meringue spots to the edge of the cake. Pass the remaining spots to the cake or use them for other purposes. Decorate the cake with a bow
6
waiting time approx. 9 hours