Snow flurry dome cake

Name: Snow flurry dome cake
Cook time: 7 h
Total time: 7 h
Yield: 16
Ingredients: 4 Eggs (Gr. M); 7-10 Tbsp Salt; 100 g + 100 g sugar; 100 g Flour; 50 g Cornstarch; 2 coated Tsp Baking Powder; 100 g Candied orange and lemon peel; 125 g dried dates; 100 g dried soft apricots; 100 g Cinnamon stars; 12 sheets white gelatine; 1 kg Whole milk yoghurt; 2 packages Vanillin sugar; 400 g + 200 g whipped cream; 75 g small meringue spots or meringue shells; 7-10 Tbsp Cinnamon; baking paper; 7-10 Tbsp Cling film

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
420 mins

TOTAL TIME
420 mins

Ingredients

Servings: 16

4 Eggs (Gr. M)
7-10 Tbsp Salt
100 g + 100 g sugar
100 g Flour
50 g Cornstarch
2 coated Tsp Baking Powder
100 g Candied orange and lemon peel
125 g dried dates
100 g dried soft apricots
100 g Cinnamon stars
12 sheets white gelatine
1 kg Whole milk yoghurt
2 packages Vanillin sugar
400 g + 200 g whipped cream
75 g small meringue spots or meringue shells
7-10 Tbsp Cinnamon
baking paper
7-10 Tbsp Cling film

Directions

1
Line the bottom of a springform pan (26 cm Ø) with baking paper. Separate the eggs. Beat the egg whites and 1 pinch of salt until stiff, adding 100 g sugar. Fold in the egg yolks one by one. Sift flour, starch and baking powder on top and fold in.
2
Spread into the springform pan. Bake in the preheated oven (electric cooker: 200 °C/recirculating air: 175 °C/ gas: level 3) for about 20 minutes. Let it cool down.
3
Cut the sponge cake base 2 x horizontally. Cut the upper cake base into 8 cake pieces. Cut the second cake base into strips about 5 cm wide. Line a bulbous bowl (approx. 26 cm Ø; 3.5 l capacity) with cling film.
4
Line the bowl with the sponge triangles. Line the top edge with the sponge cake strips.
5
Finely chop the candied orange and lemon peel. Finely dice dates and apricots. Put 1 cinnamon star aside for decorating. Chop the rest of the cinnamon stars coarsely. Soak gelatine in cold water. Mix yoghurt, 100 g sugar and vanilla sugar.
6
Squeeze the gelatine, dissolve at low heat. Stir in 3 tbsp. yoghurt, then stir into the remaining yoghurt. Chill for about 10 minutes until the yoghurt begins to gel.
7
Whip 400 g cream until stiff. Carefully fold the cream first and then the finely chopped fruit and cinnamon stars into the yoghurt.
8
Pour yoghurt cream into the bowl and smooth it down. Place the last sponge cake base on top and press down. Chill for at least 4 hours, preferably overnight.
9
Crumble the meringue and whip 200 g cream until stiff. Turn the cake over and remove the foil. Spread the cake with the cream, sprinkle with the meringue crumbs and press lightly. Decorate with 1 cinnamon star and dust with a little cinnamon shortly before serving.