John Myers
Ingredients for 1 servings:
- 4 egg whites
- 1 pinch of salt
- 100 g sugar
- 4 egg yolks
- 50 g cornstarch
- 75 g flour
- 1 tsp, leveled baking powder
- n. B. Food coloring turquoise and pink
- 1 pkt. Cream powder (cake cream strawberry cream with pieces), e.g. from Dr. Oetker
- 500 ml whipped cream, cold
- 1 point cream stiffener
- 100 ml water, lukewarm
- 1 tbsp vanilla pudding powder
- 400 ml milk
- 2 tbsp, heaped sugar
- 250 g butter, room temperature
- possibly food coloring turquoise and pink
- 1 pkt. Fondant, white, approx. 100 g
- pink food coloring
- Sugar decoration (decorative sprinkles and pearls)
Instructions
Working time approx. 1 hour 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 10 minutes; Total time approx. 9 hours 40 minutes
fruity, delicious
Sponge cake base: Beat the egg whites with a pinch of salt in a very clean and grease-free bowl until stiff peaks form. Gradually add the sugar. The egg whites should form nice peaks that will stand upright. Then, using the lowest speed, gradually beat the 4 egg yolks into the egg white mixture. Sift the cornstarch, flour, and baking powder into the egg mixture and carefully fold in with a spatula. Coloring: (optional) To color (I used turquoise and pink), place small portions of batter (4-5 tablespoons) into separate bowls and mix with the food coloring. Spread the colored batter evenly onto a baking sheet lined with baking paper (moistening the baking paper under the tap will help it stay in place), mix with a cake lifter, and smooth it down. It should be a very thin layer. Spread the uncolored batter evenly over the entire baking sheet and bake at 160°C for 8-10 minutes. Lay a damp kitchen towel on the countertop and place a new sheet of baking paper over it. Turn the finished sponge cake onto the kitchen towel/baking paper. Carefully peel off the baking paper that came with it. Turn the cake over again so that the colored side is facing down. Roll up the cake with the damp kitchen towel and let it cool. It only takes 10-15 minutes in the refrigerator. (In the meantime, prepare the filling.) Filling: Whip the cream with one sachet of cream stiffener until stiff. Mix the strawberry cream powder with 100 ml of lukewarm water. Fold the stiffly whipped cream into the strawberry mixture in 2-3 batches. Carefully roll up the sponge cake again and spread evenly with the whipped cream. (You may want to leave a small bowl for snacking). Carefully roll up the sponge cake again and cover with aluminum foil and place in the refrigerator for at least 3 hours. Overnight is also fine; the cream will set nicely and won’t go soggy! Tip: If the color has come off the baking paper, you can easily touch up the spots by coloring water with food coloring and then dabbing it onto the sponge with a kitchen towel. Vanilla buttercream: Best prepared the day before. Bring 300 ml of milk to a boil. Mix the custard powder with 100 ml of milk and the sugar. As soon as the milk boils, remove the pan from the heat and add the custard milk to the saucepan. Bring to the boil for about 1 minute, stirring constantly. Cover the hot pudding with plastic wrap and let it cool to room temperature overnight. Place the butter packet next to the pudding. As soon as both are the same temperature, cream the butter until fluffy. Press the pudding mixture through a fine sieve onto the butter and mix in with a mixer until a beautiful cream forms. You can color this as desired and fill the piping nozzle(s) for the unicorn’s mane. Decoration: Fondant unicorn and ears: (Make at least 24 hours in advance) For the horn, simply form two equal-sized cones from the fondant and twist them together. The ears each consist of two equal-sized triangles that are glued together (with water or food glue) and simply pressed together at the bottom (large white for the unicorn, small pink for the unicorn). You can also set these out to dry a few days in advance. The photo shows how the ears, horn, and buttercream are attached to the Swiss roll.
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