John Myers
Ingredients for 1 servings:
- 4 eggs
- 40 g powdered sugar
- 1 packet of vanilla sugar
- some lemon peel
- 50 g sugar
- 80 g flour
- ½ tsp baking powder
- 100 g nougat
- 3 sheets of gelatin
- 1 egg(s)
- 1 tbsp sugar
- 2 tbsp Baileys Irish Cream
- 250 ml whipped cream
Instructions
Working time approx. 45 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 45 minutes
For the sponge cake, separate the eggs. Beat the egg whites until stiff peaks form, gradually adding the granulated sugar. Beat the egg yolks with the powdered sugar, vanilla sugar, and 2 tablespoons of hot water until frothy. Stir in the flour and baking powder, then fold in the egg whites. Spread the batter onto a baking sheet lined with baking paper and bake at 200°C for about 10 minutes. Immediately turn out onto a sheet of baking paper sprinkled with sugar. Briefly wipe the baking paper used during baking with a cold, damp cloth and carefully peel it off. Immediately roll up the sponge cake so that it doesn’t break when you assemble the cake. Soak the gelatine in cold water. Melt the nougat. Beat the egg and sugar over steam until creamy. Dissolve the gelatine in the warm mixture. Stir in the melted nougat and the liqueur. When the mixture has cooled slightly, fold in the stiffly whipped cream. Roll out the sponge cake, spread with the nougat cream, roll it up again and refrigerate for a few hours so that the cream sets.
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