Cassata Cake

Ingredients for 1 servings:

• 3 eggs, separated
• 110 g sugar
• 100 g flour
• 25 g cornstarch (maizena)
• 1 pinch of baking powder
• 125 ml whipped cream
• 250 g QimiQ
• 30 g powdered sugar
• 30 g walnuts, chopped
• 30 g chocolate, chopped dark
• 75 g fruit baking mix (lemon peel, candied orange peel, cherries, etc.)
• 2 sheets of gelatin
• 2 tbsp rum
• 100 g powdered sugar
• 2 tbsp coconut oil (melted)
• ½ lemon(s), the juice
• 2 tbsp milk
• chocolate flakes

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

for 20cm springform pan

Beat the egg whites firmly and vigorously with sugar. Gradually stir in the egg yolks, then stir in the flour and cornstarch mixed with the baking powder. Pour the batter into a prepared 20cm tin and bake in a preheated oven at 160°C fan for approx. 35 minutes (test with a skewer). Once cooled, cut in half twice and spread the filling on top, also spread a thin layer around the edge of the cake. Chill for approx. 1 hour, then spread with lemon glaze and sprinkle with the reserved baking mix. Filling: Soak the gelatine. Whip the cream until stiff. Mix room-temperature QimiQ with icing sugar until creamy and mix with the remaining ingredients and the cream, setting aside 1 tbsp of the fruit baking mix for later decoration. Squeeze out the gelatine, heat with the rum until dissolved (do not boil!) and immediately stir into the cream. Let the cream sit for approx. 15 minutes and then spread onto the sponge cakes. Leave to sit for a couple of hours before serving. Tip: For a large cake, simply double the amount everywhere!