Sand cake (with whole eggs)

Ingredients

Directions

1. 1

   Separate 4 eggs, beat the egg yolks with the remaining eggs, sugar, salt and lemon zest on a hot water bath with the whisks of the hand mixer. Remove from the bain-marie and beat until cold. Mix flour and starch, sieve onto the egg mass and fold in. Melt the fat and fold in. Remove approx. 1/3 of the mixture and fold in cocoa.

2. 2

   Grease a box form (30 cm long; 2 litres capacity) and line with breadcrumbs. Pour in the remaining light-coloured mass. Pour the dark mass on top, pull through with a spoon handle and bake in a preheated oven (electric range: 175 °C/ gas: level 2) for 50-60 minutes. As soon as the mixture begins to brown (approx. after 15 minutes) cut in with a knife. After baking, leave to cool in the mould for approx. 15 minutes. Then carefully turn out and dust with icing sugar. Whip the cream until semi-stiff, allow the vanillin sugar to trickle in and fold in the orange liqueur. Cut the cake into slices and arrange on plates.

3. 3

   After baking, leave to cool in the mould for approx. 15 minutes. Then carefully turn out and dust with icing sugar. Whip the cream until semi-stiff, allow the vanillin sugar to trickle in and fold in the orange liqueur. Cut the cake into slices and arrange on plates. Add a dash of orange liqueur cream and decorate with lemon balm. Makes about 16 pieces