Sour cream cake

Name: Sour cream cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 200 g Flour; 2 heaped Tsp baking powder; 5 TABLESPOONS + 125 g sugar; 1 package Vanillin sugar; 5 Eggs (size M); 80 g cold butter; 1 TEASPOON Lemon juice; 50 g Cornstarch; 350 g Apricot Jam; 8 sheets Gelatine; 150 g ripened cream; 125 g Icing sugar; 375 ml Orange juice; 700 g Whipped cream; 1 package glaze; 2-3 TABLESPOONS Hazelnut brittle; 7-10 Tbsp possibly corners of 1 organic orange to decorate; 7-10 Tbsp Sugar; 7-10 Tbsp Grease; baking paper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

200 g Flour
2 heaped Tsp baking powder
5 TABLESPOONS + 125 g sugar
1 package Vanillin sugar
5 Eggs (size M)
80 g cold butter
1 TEASPOON Lemon juice
50 g Cornstarch
350 g Apricot Jam
8 sheets Gelatine
150 g ripened cream
125 g Icing sugar
375 ml Orange juice
700 g Whipped cream
1 package glaze
2-3 TABLESPOONS Hazelnut brittle
7-10 Tbsp possibly corners of 1 organic orange to decorate
7-10 Tbsp Sugar
7-10 Tbsp Grease
baking paper

Directions

1
Knead 125 g flour, 1 teaspoon baking powder, 3 tablespoons sugar, vanillin sugar, 1 egg, butter in pieces and lemon juice to a smooth dough. Chill for about 30 minutes. Separate 4 eggs. Beat egg yolks, 4 tbsp. warm water and 125 g sugar until frothy. Beat egg whites until stiff and fold in. Sieve 75 g flour, starch and 1 tsp. baking powder on top and fold in. Spread on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 10-15 minutes.
2
Turn the finished sponge cake onto a kitchen towel sprinkled with sugar. Peel off baking paper. Warm the jam slightly. Spread the sponge cake with it and roll it up from the long side. Let it cool down. Grease the bottom of a springform pan (26 cm Ø) and roll out the shortcrust pastry. Bake in the oven at the same temperature for about 15 minutes. Take out and let cool down. Soak the gelatine. Lightly whip sour cream and icing sugar. Stir in 125 ml orange juice. Squeeze out the gelatine and dissolve at low heat. Stir in 4 tbsp. cream cream, then stir into the rest of the cream. Chill for about 10 minutes. As soon as the cream starts to gel, whip 500 g cream until stiff and fold in. Spread on the short pastry. Cut the sponge roll into about 12 slices. Place them close together on the cake.
3
Lightly whip sour cream and icing sugar. Stir in 125 ml orange juice. Squeeze out the gelatine and dissolve at low heat. Stir in 4 tbsp. cream cream, then stir into the rest of the cream. Chill for about 10 minutes. As soon as the cream starts to gel, whip 500 g cream until stiff and fold in. Spread on the short pastry. Cut the sponge roll into about 12 slices. Place them close together on the cake. Chill for about 2 hours. Mix the cake glaze powder and 2 tbsp. sugar. Mix with 250 ml orange juice in a saucepan, bring to the boil and spread evenly on the cake. Chill for about 30 minutes. Remove the cake from the mould. Whip 200 g cream until stiff. Spread 2/3 on the edge of the cake, fill the rest into a piping bag with a piping nozzle and spray onto the cake as tuffs. Decorate with brittle and orange corners
4
Chill for about 2 hours. Mix the cake glaze powder and 2 tbsp. sugar. Mix with 250 ml orange juice in a saucepan, bring to the boil and spread evenly on the cake. Chill for about 30 minutes. Remove the cake from the mould. Whip 200 g cream until stiff. Spread 2/3 on the edge of the cake, fill the rest into a piping bag with a piping nozzle and spray onto the cake as tuffs. Decorate with brittle and orange corners
5
waiting time approx. 2 3/4 hours