Schneemus cake with citrus cream
easy
90 mins
90 mins
Ingredients
- 5 Eggs (Gr. M)
- 125 g soft butter/margarine
- 125 g + 200 g + 1 tablespoon sugar
- 1 Pckch. Vanillin sugar, salt
- 3 Pckch. untreated lemon peel
- 7-10 Tbsp (gives grated to buy)
- 150 g flour, 2 teaspoons baking powder
- 2 TABLESPOONS milk, 2 tablespoons flaked almonds
- 400 g Whipped cream
- 2 packages Cream stabiliser
- 3-4 Tbsp Orange liqueur
- 3-4 Tbsp Lemon juice
- 1-2 TEASPOONS Icing sugar
- 1 candied orange
- 7-10 Tbsp disc, 1 carambola disc
- 7-10 Tbsp and balm
Directions
- 1
Separate 4 eggs. Fat, 125 g sugar and vanillin sugar, 1 pinch of salt and 1 pckch. Cream lemon zest. Stir in 4 egg yolks and 1 egg separately. Mix flour and baking powder, alternating with milk
- 2
Beat 4 egg whites and 1 pinch of salt until stiff. While stirring constantly, pour in 200 g sugar. Keep beating until the sugar is completely dissolved. Spread half the dough into a greased springform pan (26 cm Ø). Spread half of the beaten egg white on top and sprinkle with 1 tbsp. almonds. Bake in a hot oven (electric cooker: 175 °C / convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Bake the rest of the dough, beaten egg white and almonds in the same way. Let both bases cool down
- 3
Whip the cream and cream firmer until stiff, adding 1 tablespoon of sugar and the rest lemon zest. Fold in liqueur and juice. Spread the cream on a base. Place the second base on top and dust with icing sugar. Decorate the cake if necessary
Nutrition Facts
300 kcal
31 g
17 g
4 g
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