Santa Claus cake

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg white until very stiff, gradually adding 60 g sugar and vanillin sugar. Stir in egg yolk. Mix flour, cornstarch, baking powder, cappucino powder and cocoa, sieve over the egg foam and fold in with a whisk. Line the bottom of a springform pan (26 cm Ø) with baking paper.

2. 2

   Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 20 minutes. In the meantime beat 1 egg white very stiff. Finally, pour in 20 g sugar. Pour into a piping bag with a perforated spout and about 10 minutes before the end of the baking time, quickly squirt tuffs into the middle of the sponge cake (approx. 6 cm Ø) and bake until done. Remove the cake from the oven, remove from the edge of the springform pan and let it cool down on a cake rack. Mix icing sugar and lemon juice. Colour a small part of the icing with a few drops of red food colouring. Pour the icing into the freezer bags and cut off a small corner each. Cut the cake into 10 pieces.

3. 3

   Remove the cake from the oven, remove from the edge of the springform pan and let it cool down on a cake rack. Mix icing sugar and lemon juice. Colour a small part of the icing with a few drops of red food colouring. Pour the icing into the freezer bags and cut off a small corner each. Cut the cake into 10 pieces. Decorate triangles with moustaches, eyes and noses and decorate with love beads. Let dry

4. 4

   waiting time approx. 2 hours