Woodruff cake

Ingredients for 1 servings:

• 2 eggs
• 2 packets of vanilla sugar
• 75 g sugar
• 75 g flour
• 1 tsp baking powder
• 12 sheets of white gelatin
• 500 g sweet cream
• 500 g sour milk
• 1 lemon(s)
• 150 ml syrup (woodruff)
• 1 pack of cake glaze, white
• 150 ml water
• possibly mandarin(s) and lime for decoration.
• Fat, for the shape
• Flour , for the shape

Instructions

Working time approx. 1 hour; Rest time approx. 8 hours; Cooking/baking time approx. 15 minutes; Total time approx. 9 hours 15 minutes

for 16 pieces, very refreshing and very tasty.

Grease a 26 cm springform pan and dust with flour. Preheat the oven (175°C electric oven, 150°C fan oven, gas mark 2). Separate the eggs. Beat the egg whites until stiff, while gradually adding 75 g of sugar and 1 sachet of vanilla sugar. Beat the egg yolks into the pan, one at a time. Mix the flour and baking powder and sift them together, then fold in. Spread the mixture into the pan. Bake for 12-15 minutes. Remove from the oven and let cool completely. Soak the gelatin in cold water. Mix the sour cream, 75 g of sugar, 1 sachet of vanilla sugar, lemon juice, and 150 ml of syrup. Squeeze out the gelatin and dissolve it over low heat. Stir 3 tablespoons of the sour cream mixture into the gelatin, one spoonful at a time. Then stir it into the rest of the sour cream mixture. Chill the woodruff sour cream until it begins to set. Whip 500 g of cream until stiff and fold into the woodruff sour cream. Lift the sponge cake onto a cake plate and place a cake ring around it. Spread the cream on top. Chill the cake for at least 6 hours. Combine the cake glaze powder, 100 ml woodruff syrup, and 150 ml water in a saucepan and bring to a boil while stirring. Immediately spread over the cream, starting in the center. This will create a marbled pattern. Chill for about 2 hours. Whip 100 ml of cream until stiff and fill a piping bag. Pipe cream puffs onto the cake as desired. Decorate with mandarin orange and lime zest butterflies, if desired.