Small sponge-crown cake
easy
75 mins
75 mins
Ingredients
- 2 Eggs (size M)
- 75 g Sugar
- 1 package Vanillin sugar
- 50 g Flour
- 50 g Cornstarch
- 1 TEASPOON Baking Powder
- baking paper
- 3 sheets white gelatine
- 1 jar(s) (425 ml; separation weight: 250 g) Apricot halves
- 1 (100 g) Dark chocolate bar
- 2 (200 g each) Cup of whipped cream
- 1 TEASPOON Sugar
- 1 TEASPOON Cocoa
- 1 TEASPOON Icing sugar
Directions
- 1
Separate eggs. Beat the egg whites and 2 tablespoons of lukewarm water until stiff. Add sugar and vanillin sugar while beating. Stir in egg yolk. Sift the flour, starch and baking powder over the egg yolk and fold in with a whisk.
- 2
Line a springform pan (22 cm Ø) with baking paper, fill in the dough. Bake in the preheated oven (electric cooker 175 ° C/ gas: level 2) for about 30 minutes. Soak the gelatine. Drain the apricots, collect the juice and cut into slices, except for 2 halves.
- 3
Cut the cooled sponge in half horizontally. Divide the upper base into 8 pieces. Soak the bottom sponge cake with apricot juice. Spread apricot wedges on top. Finely chop the chocolate. Whip cream and sugar until stiff.
- 4
Dissolve gelatine and stir in. Fold in the chocolate, up to 1 tablespoon. Chill for about 30 minutes. Spread the cream on the apricots like a dome. Carefully place the sponge cake on top so that the tips stand up in the middle.
- 5
Sprinkle with remaining chocolate. Cut remaining apricots into slices. Decorate the cake with them. Dust with cocoa and icing sugar. Let it cool down again for about 1 hour. Makes about 8 pieces.
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