Khaki Sponge Cake

1. the ingredients are for a 26 cm springform pan

biscuit base

1. Line the bottom of the springform pan with Bachk paper and place the edge of the pan on top. Brush the edge of the mold with melted butter and put in a cool place.
2. Beat eggs, sugar and vanilla sugar with a hand mixer for 10 minutes to a very light and thick cream.
3. Mix the flour and starch, then sieve. Melt the butter and let it cool slightly
4. Carefully but quickly lift half of the flour mixture into the egg mixture, preferably with a whisk. Then carefully fold in the remaining flour with a rubber spatula and add the melted butter towards the end. Pour everything into the prepared springform pan.
5. Bake at 180 degrees in the middle of the oven for about 35 minutes (depending on the oven). Cool on a wire rack and ideally leave to stand overnight.

Khaki filling

1. Puree the khaki (you can eat the peel with it, I only took the flesh of the fruit) and mix with the remaining ingredients to a smooth cream.
2. Soak the gelatine in cold water for 10 minutes, then dissolve it in a small pan and add the gelatine to the creime and mix everything well.
3. Place the cream in the refrigerator for about 1/2 hour until it sets slightly
4. Divide the biscuit into three bases. Place the first base on a cake plate and surround it with a cake ring.
5. Spread half of the cream on top, the second base on top, the remaining cream on top and the third base (lid) on top and put in the refrigerator overnight
6. Since I made the slim version, I dusted the lid with a little powdered sugar

as a tip the Hüftgold cake variant

1. Whip 13,600 ml of cream with the whipped cream and spread the whipped cream over the whole cake. Don’t forget the pages !! if you want, you can color the cream with food coloring