John Myers
Contents
show
Berlin Air Cream Cake
The perfect berlin air cream cake recipe with a picture and simple step-by-step instructions.
Filling:
- 4 Protein
- 1 pinch Salt
- 150 g Sugar
- 100 g Flaked almonds
- Ground:
- 100 g Soft butter
- 100 g Sugar
- 1 packet Vanilla sugar
- 4 Egg yolk
- 150 g Spelled flour
- 1 packet Baking powder
- 4 tbsp Water
- 600 ml Cream
- 4 packet Cream stiffener
- 1 packet Vanilla sugar
- 1 small can Mandarin oranges
Extra:
- Powdered sugar
- Parchment paper
- Rapeseed oil
Meringue for the base:
- Beat the egg whites with a pinch of salt until stiff while stirring in the sugar! Put aside. Preheat the oven to 180 degrees!
Ground:
- Mix the butter, sugar, vanilla sugar and egg yolk until frothy. Mix flour and baking powder and stir in with water! Now line the baking pan (26cm) with baking paper and oil the edge with rapeseed oil. Either use 2 baking tins (convection) or bake 2 in a row. For me, divide the dough into 2 stages and distribute each of the egg whites and almond flakes!
- Bake each base for about 30 minutes. If necessary, cover with aluminum foil shortly before the end so that the floor does not get too dark! Then let both bases cool down!
Filling:
- Whip the cream with the whipped cream and vanilla sugar until stiff. Place the first base on a cake plate and place the edge of the baking pan around it again. Then spread half of the cream on top. Drain and spread the mandarin oranges on top. Spread the other half of the cream on top!
Ground:
- Cut the second base into 12 pieces and spread on the cream! So the cake can be cut open afterwards without the cream being squeezed out!
- Cover everything and chill in the refrigerator for at least 2 hours. Preferably overnight! Then remove the edge of the baking pan and smooth the cream all around! Finally dust with powdered sugar and enjoy! 🙂
P.S:
- Also tastes good with all other types of fruit!
Facebook Comments