Borkum Sea Buckthorn Cake

Ingredients for 1 servings:

• 3 eggs
• 175 g sugar
• 1 pinch of cinnamon
• 100 g flour
• 50 g cornstarch
• 2 tsp, leveled baking powder
• 75 g jam (sea buckthorn) for spreading
• 150 ml juice (sea buckthorn)
• 8 sheets of white gelatin
• 300 g natural yogurt
• 600 ml cream
• 200 g cream
• 2 tsp cream stiffener
• 50 g brittle for sprinkling
• 10 g cocoa powder for dusting
• 50 g jam (sea buckthorn) for decoration

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Preheat the oven to 180°C. Beat the eggs with the sugar and cinnamon until fluffy. Mix the flour with the cornstarch and baking powder. Then sift it onto the beaten egg whites and fold in. Pour the batter into a 26 cm springform pan lined with baking paper and smooth it down. Bake in the hot oven for 25 minutes. Then remove it from the oven, brush the baking paper with cold water and carefully peel it off. Let the sponge cake cool on a wire rack, then cut straight across the top. Cut once horizontally. Spread the bottom layer with 75 g sea buckthorn jam and place on a cake plate. Enclose it in a cake ring. For the cream, heat the sea buckthorn juice with the cinnamon and sugar. Dissolve the soaked, squeezed gelatin in it. Stir the yogurt into the still-warm juice. Whip 600 ml of cream until stiff peaks and fold in. Pour the cream onto the sponge cake and smooth it down. Place the second layer on top and let it set in the refrigerator. Then remove the cake ring. Whip 200 ml of cream with the cream stiffener. Spread most of it all over the cake and sprinkle with praline. Transfer the remaining cream to a piping bag and pipe circles onto the cake. Fill the center of the circles with 50 g of sea buckthorn jam and decorate the cake with cocoa powder. Refrigerate until ready to serve.