Green Frog Prince Cake

Ingredients for 1 servings:

• 2 eggs
• 1 tbsp water, hot
• 30 g sugar
• 1 packet of vanilla sugar (bourbon vanilla sugar)
• 50 g wheat flour
• 1 pinch of baking powder
• Fat for the mold
• 3 sheets of white gelatin
• Water for soaking
• ½ jar gooseberries (drained weight 195 g)
• 1 tbsp lemon juice
• 50 ml syrup (woodruff syrup)
• 100 g double cream cheese
• 50 ml juice (gooseberry) from the jar
• 100 g whipped cream
• 200 g whipped cream
• 1 packet of vanilla sugar (bourbon vanilla sugar)
• 1 cup of jelly (woodruff, 125 g) from the refrigerated section or homemade
• 8 sweets (fruit gummy frogs)

Instructions

Working time approx. 45 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 15 minutes; Total time approx. 5 hours

For all woodruff and frog fans. Baked in a mini springform pan.

For the sponge cake, beat the eggs and hot water with the beaters on a hand mixer on high for one minute until frothy. Then add the sugar and vanilla sugar one at a time while stirring, and continue beating for two minutes. Mix the flour with the baking powder, pour it onto the egg mixture, and mix briefly on the lowest speed. Pour the batter into a greased and parchment-lined mini springform pan (18 cm) and smooth it out. Place the pan in the preheated oven. Bake the base for 12-15 minutes at 200°C (top/bottom heat, fan oven approx. 180°C). After baking, remove the base from the pan, turn out onto a wire rack lined with parchment paper, and allow to cool. Peel off the parchment paper that came with the cake. For the filling, soak the gelatine in cold water according to the package instructions. Drain the gooseberries in a sieve, collect the juice, and measure out 50 ml. Mix the lemon juice with the woodruff syrup, the cream cheese, and the measured gooseberry juice. Squeeze out the gelatine lightly and dissolve it in a small saucepan over low heat, stirring constantly. Mix the dissolved gelatine with about 4 tablespoons of the cream cheese mixture. Stir the mixture into the remaining cream cheese mixture and refrigerate. Cut the sponge cake horizontally once. As soon as the cream cheese mixture begins to thicken, whip the cream until stiff and fold it in. Place the cleaned rim of a springform pan around the bottom layer. Cover the base with gooseberries. Spread the cream cheese mixture on top. Place the top layer on top and press down lightly. Cover the cake and refrigerate for about 2 hours. To frost and decorate, whip the cream with the vanilla sugar until stiff. Fill half of the cream into a piping bag fitted with a large star nozzle and set aside. Cover the top and all around the cake with the remaining cream. Pipe small dots of cream close together along the top edge of the cake. Turn the jelly out of the cup, cut into cubes, and spread over the cake. Garnish the cream dots with the frogs. This also works with homemade jelly, of course! I recommend making the cake the night before and placing the frogs and jelly on top just before serving. Of course, you can also serve it the same day. Allow about 5 hours for baking, cooling, and so on. The recipe looks a bit complicated at first glance, but it isn’t! I’ve simply tried to list the individual steps in a clear and understandable way. It’s actually easier than it looks!