Waldeck's Princely Cake

Name: Waldeck's Princely Cake
Cook time: 2 h
Total time: 2 h
Yield: 16
Ingredients: 1 untreated lemon; 4 Eggs (size M); 200 g Sugar; 100 g Flour; 100 g Cornstarch; 3 deleted Tsp Baking Powder; 75 g flaked almonds; 75 g Dark chocolate; 450 g soft butter; 650 g Icing sugar; 1 package Vanillin sugar; 2 Yolks (size M); 2 TABLESPOONS Raspberry or strawberry jam; 16 Cherries; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil; 7-10 Tbsp wooden sticks

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 16

1 untreated lemon
4 Eggs (size M)
200 g Sugar
100 g Flour
100 g Cornstarch
3 deleted Tsp Baking Powder
75 g flaked almonds
75 g Dark chocolate
450 g soft butter
650 g Icing sugar
1 package Vanillin sugar
2 Yolks (size M)
2 TABLESPOONS Raspberry or strawberry jam
16 Cherries
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil
7-10 Tbsp wooden sticks

Directions

1
Wash lemon hot, grate dry, finely grate peel. Whisk eggs and sugar with the whisk of the hand mixer. Add 2 tablespoons of hot water and beat for 5-6 minutes at highest setting until thick and frothy. Mix flour, starch and baking powder and sieve over the mixture. Stir in lemon zest. Grease the bases of 2 springforms (26 cm Ø), spread the dough in them, smooth them down
2
Bake one after the other in a preheated oven (electric oven: 175 °C/ convection oven: 150 °C/ gas: stage 2) for approx. 20 minutes. Remove the finished cake base and let it cool on a cake rack. Roast the almonds in a pan without fat until golden brown, take them out and let them cool down
3
Finely chop the chocolate, melt it over a warm water bath, take it down and let it cool down a bit. In the meantime, whisk butter with whisks of the hand mixer for about 10 minutes until white-frothy. Sieve 150 g icing sugar, stir briefly into the butter with vanillin sugar and egg yolks. Divide the mixture into three parts, stir in one third chocolate and one third jam.
4
Remove the bottoms from the moulds, halve each horizontally. Spread one base each with chocolate, fruit or vanilla cream. Place the cake base with vanilla cream on a cake rack, enclose with a cake ring. First place the cake base with fruit cream, then the one with chocolate cream on top. Place the uncoated cake base on top with the cut surface facing upwards and press down lightly. Chill for about 15 minutes.
5
Halve the lemon and squeeze it. Sift 500 g icing sugar, stir with 6-7 tbsp lemon juice and possibly 1-2 tbsp water to a thick icing. Remove the cake from the ring and brush with a wide brush to remove the crumbs. Place the cake with the cake rack on a baking tray. Cover the cake with icing and let it drain. If necessary, use the drained icing again to cover the cake. Transfer the cake to a serving dish, press the almonds to the edge. Spread the cherries over the cake. Let the icing dry a little
6
On 16 pieces:
7
waiting time approx. 1 1/2 hours