Singapore Sling Cake
very easy
60 mins
60 mins
Ingredients
- 7-10 Tbsp slightly + 125 g soft butter/margarine
- 7-10 Tbsp some + 175 g flour
- 1 Organic Lime
- 100 g + 75 g sugar
- 2 packages Vanillin sugar
- 7-10 Tbsp Salt
- 2 Eggs (Gr. M)
- 1 coated Tsp Baking Powder
- 8 sheets white gelatine
- 500 g Low-fat curd
- 500 g Mascarpone
- 100 ml Pineapple juice
- 5 TABLESPOONS Cherry liqueur
- 4 TABLESPOONS Grenadine syrup
- 250 g Whipped cream
- 1 Carambola and
- 16 Cocktail cherries (glass)
Directions
- 1
Grease a springform pan (26 cm Ø) and dust with flour. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2). Wash the lime hot, dry, finely grate the peel. Squeeze lime.
- 2
For the dough, mix 125 g fat, 100 g sugar, 1 packet of vanilla sugar and 1 pinch of salt with the whisks of the hand mixer until creamy. Stir in the eggs one by one. Sift 175 g flour and baking powder over them and stir in.
- 3
Stir in lime zest and juice.
- 4
Spread the dough into the mould. Bake in a hot oven for 18-20 minutes. Let the cake cool down for about 10 minutes, then remove from the tin. Let them cool down.
- 5
For the cherry cream, soak the gelatine in cold water for at least 5 minutes. Stir the quark, mascarpone, 75 g sugar, pineapple juice, liqueur and syrup until smooth. Squeeze the gelatine and dissolve over a very low heat. First mix with 2-3 tbsp. cream, then stir into the rest of the cream.
- 6
Chill for 5-10 minutes until the cream begins to gel.
- 7
In the meantime, whip the cream until stiff, while pouring in 1 sachet of vanilla sugar. Fold into the cream and spread loosely on the base. Chill for at least 4 hours.
- 8
Shortly before serving, wash and dry the carambolas and cut them into thin slices. Decorate the cake with carambola and cocktail cherries.
Nutrition Facts
390 kcal
25 g
26 g
9 g
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