Bremen Capuchin Cake

Ingredients for 1 servings:

• 5 eggs
• 250 g sugar
• 5 g salt
• 5 g lemon juice
• 180 g flour (type 405)
• 100 g cornstarch (wheat powder)
• 8 g baking powder
• 200 g butter or margarine, liquid, lukewarm
• 200 ml water
• 100 g sugar
• 300 g cherry brandy
• 100 g chocolate coating, melted
• 200 g cream (buttercream)
• 200 g meringue(s), small chopped
• 10 g cocoa powder

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

Whisk the eggs, sugar, salt, and lemon juice in a metal bowl with a mixer on high speed on the stove (low setting) until warm. Remove the mixture from the heat and continue whisking until lukewarm. Sift the flour with the wheat powder and baking powder and fold into the egg mixture. Then slowly add the melted fat. Pour the nasturtium mixture into a prepared 26cm springform pan. Bake in a preheated oven at approx. 200°C for approx. 30 minutes. Once cooled, spread the base with chocolate coating. Bring the water and sugar to a boil, then let cool. Then add the cherry brandy and use this liquid to soak the nasturtium cake. Spread a thin layer of buttercream over the cake and cover it completely with meringue flakes (buy ready-made meringue and chop them up with a knife). Dust with cocoa powder for the finishing touch.