Christmas dome cake

Ingredients for 1 servings:

• 4 eggs
• 4 tbsp water, hot
• 1 pinch of salt
• 1 packet of vanilla sugar
• 1 pinch of cinnamon
• 1 pinch of ginger powder
• 1 pinch of clove powder
• 120 g sugar
• 75 g flour
• 75 g cornstarch
• 2 tsp baking powder
• 200 g plum jam
• 2 eggs
• 2 tbsp water, hot
• 1 pinch of salt
• 1 packet of vanilla sugar
• 60 g sugar
• 35 g flour
• 35 g cornstarch
• 1 tsp baking powder
• 60 g speculatius biscuits
• 50 g almond flakes
• 800 g whipped cream
• 500 g white chocolate
• 1 ½ pack of cream festival (San Apart)
• 500 g low-fat curd cheese
• 1 kg mascarpone
• 1 can peach(s)

Instructions

Working time approx. 2 hours; Rest time approx. 4 hours; Cooking/baking time approx. 18 minutes; Total time approx. 6 hours 18 minutes

Place a baking frame measuring approximately 32 by 34 cm on a baking sheet lined with parchment paper. Line a 26 cm springform pan with parchment paper. Preheat the oven to 210 degrees Celsius (top/bottom heat). For the Swiss roll, beat the eggs with the water, salt, cinnamon, ginger, cloves, and sugar for about 5 minutes until creamy. Sift the dry ingredients over the dough and carefully fold in. Spread the dough in the baking frame and bake in the oven for about 8 to 9 minutes. Test with a skewer if it’s cooked through. Immediately after baking, turn the dough out onto a sugar-dusted kitchen towel, remove the parchment paper, and spread the plum jam over the sponge, roll it up with the towel, and let it cool completely. For the sponge base, toast the flaked almonds in a dry pan until light brown. Crumble the speculatius biscuits. Prepare the dough in the same way as for the roll dough. Fold in the almonds and speculatius biscuits. Pour the batter into the springform pan and bake in the oven at the same temperature for about 8 to 9 minutes. Then let it cool. For the cream, chop the chocolate and melt it over a bain-marie (not boiling water). Whip the cream with 3/4 of a pack of San Apart until stiff peaks form and chill. Mix the quark with the mascarpone and the remaining San Apart. Stir in the melted chocolate and fold in the cream. You will need 1 kg of the cream for the decoration; set this aside. To finish: Cut the Swiss roll into slices about 1 cm thick. Line a round bowl with a diameter of about 27 cm and a capacity of 4 liters with plastic wrap and arrange the Swiss rolls from the inside out. Drain the peaches and cut them into small cubes, then fold them into the cream. Spread the cream in the bowl over the Swiss rolls and place the base on top, cover and chill for several hours. Place the cake on a plate and carefully remove it from the pan, removing the plastic wrap. Using the remaining reserved cream, pipe rosettes onto the cake using a piping bag. It’s easier to cover the cake with the cream, as shown in my photo.