John Myers
Woodruff Cake
The perfect woodruff cake recipe with a picture and simple step-by-step instructions.
- 3 Pc. Eggs separated
- 2 tbsp Water hot
- 100 g Sugar
- 100 g Flour
- 1 packet Vanilla sugar
- 1 packet Baking powder
- 14 leaf Gelatin
- 550 ml Water
- 500 g Curdled milk
- 125 g Cream cheese
- 50 g Sugar
- 3 packet Vanilla sugar
- 500 ml Cream
- 4 cl Lemon juice
- 18 cl Woodruff syrup
- Preheat the oven to 200 ° C top and bottom heat.
- First, beat the egg yolks with the hot water and sugar until frothy until the mixture is light yellow. Then the sifted flour with the vanilla sugar and the baking powder are added to the sugar foam mass and stirred. Now the egg whites are beaten until stiff and folded in. The finished mass is spread into a springform pan that has been lined with baking paper.
- Now the base is baked for about 8-10 minutes. Then the bottom of the cake has to cool down for about 30 minutes.
- While the base is cooling down, the filling is prepared: 7 sheets of gelatine are soaked in 300 ml of cold water for about 5 minutes. The curd is mixed with the cream cheese and sugar as well as the vanilla sugar to a creamy mass. Then the cream is whipped until stiff.
- The lemon juice and 12 cl woodruff syrup are heated in the pot, do not boil. The soaked gelatin is dissolved in the warm liquid until it becomes a homogeneous liquid. Then add some of the filling to the saucepan to match – never add the gelatin to the filling.
- Now stir the whipped cream into the filling and carefully add the gelatin mass. Put everything together on the cooled base, which was previously surrounded with a cake ring.
- Then another 7 sheets of gelatine are soaked in 250 ml of water. Finally 6 cl of woodruff syrup are added and everything is dissolved together over a low heat. When the filling is solid after an hour of cooling, the pouring is poured over it. Let the finished cake cool down overnight.
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