Red porridge cake
easy
40 mins
40 mins
Ingredients
- 3 Eggs (size M)
- 1 package Vanillin sugar
- 1 pinch Salt
- 75 g Sugar
- 75 g Flour
- 25 g Cornstarch
- 1 TEASPOON Baking Powder
- 30 g Chocolate Grater
- 4 sheets Gelatine
- 2 (each 500 g) cup red fruit jelly
- 7-10 Tbsp Fat and flour
- 100 g Whipped cream
- 7-10 Tbsp Chocolate shavings and icing sugar
Directions
- 1
Separate eggs for the floor. Beat the egg whites and 2 tablespoons of cold water until stiff, add vanillin sugar, salt and sugar. Stir in the egg yolks one after the other. Mix flour, starch and baking powder, sieve portions onto the egg mixture and fold in. Fold in the chocolate grater.
- 2
Place in a well-greased, floured fruit cake tin (upper Ø 27 cm, lower Ø 24 cm, edge height approx. 4 cm) and smooth down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 20 minutes. Remove from the oven, place on a rack and let cool down for about 5 minutes. Then turn out of the mould. Let it cool down. Soak gelatine in cold water. Squeeze the gelatine, dissolve lukewarm. Stir 2 tablespoons of groats into the gelatine. Stir the mixed gelatine into the rest of the groats and pour into the cooled base. Chill for 1-2 hours.
- 3
Squeeze the gelatine, dissolve lukewarm. Stir 2 tablespoons of groats into the gelatine. Stir the mixed gelatine into the rest of the groats and pour into the cooled base. Chill for 1-2 hours. Whip the cream until stiff and fill into a piping bag with star-shaped spout. Spray the tuffs onto the cake and sprinkle with chocolate grater. Dust the edge of the cake with icing sugar
- 4
waiting time approx. 1 1/2 hours
Nutrition Facts
210 kcal
36 g
5 g
4 g
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