East Frisian cake

Ingredients for 12 servings:

• 6 eggs
• 250 g sugar
• 125 g flour
• 125 g cornstarch
• 1 tbsp vanilla sugar
• 6 tbsp water, hot
• ½ tsp baking powder
• 1 pinch of salt
• 4 cups whipped cream
• 4 tbsp raisins in brandy

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 30 minutes

Separate the eggs and beat the egg whites until stiff peaks form. Beat the egg yolks with the sugar and vanilla sugar until frothy, then add the hot water. Mix the flour, cornstarch, and baking powder together, add a pinch of salt, and fold into the egg yolk mixture. Carefully fold in the beaten egg whites. Pour the sponge cake mixture into a greased springform pan. Bake in a preheated oven at 170°C for 30 minutes. Cut the cooled cake base in half. Beat the whipped cream until stiff peaks form. Spread 1/4 of the whipped cream on the base and sprinkle with brandy raisins (set 12 raisins aside for garnish). Place a second layer on top and spread only 1/4 of the whipped cream on top, then place the top layer on top. Spread the cream on the edges and top layer. Decorate the top layer with cream rosettes. Decorate each rosette with 1 brandy raisin or 1 chocolate chip. Note: Due to the alcoholic raisins, this cake is not suitable for children. Brandy raisins >see East Frisian bean soup recipe