Date cake

Ingredients for 1 servings:

• 4 eggs
• 175 g sugar
• 1 packet of vanilla sugar
• 1 lemon(s), grated peel
• 75 g flour
• 75 g cornstarch
• 1 tsp baking powder
• 9 sheets of white gelatin
• 400 g date(s), fresh (or candied if necessary)
• 2 tbsp rum (40%)
• 2 lemons
• 4 eggs, separated
• 150 g sugar
• 250 ml white wine
• 400 ml whipped cream
• 6 tbsp jam (fig jam, or apricot jam if necessary)
• 50 g pistachios, ground
• 12 dates, nice fresh
• 100 g marzipan – raw mass
• 4 tbsp whipped cream
• 3 tbsp rum (40%)

Instructions

Working time approx. 2 hours; Rest time approx. 2 hours; Total time approx. 4 hours

Delicious date cake – not too sweet and very fruity

Beat the eggs, sugar, vanilla sugar, and lemon zest until frothy. Sift in the flour, cornstarch, and baking powder, then carefully fold in the mixture. Pour into a 28 cm springform pan lined with baking paper. Do not grease the sides beforehand. Bake at 180°C for about 30 minutes, then let cool completely. Soak the gelatine in cold water. Pit the dates, cut into small cubes, drizzle with rum, and let it infuse. Squeeze the lemons. Beat the egg yolks and sugar until frothy. Add the wine and lemon juice. Squeeze out the gelatine and dissolve it in a small saucepan over low heat, stirring constantly. First, stir 2 tablespoons of the egg yolk and wine mixture into the gelatine. Then stir the gelatine mixture into the remaining mixture. Chill. Whisk the cream and egg whites. As soon as the egg yolk and wine mixture begins to set, fold in the cream, followed by the beaten egg whites. Fold the diced dates into the cream. Cut the sponge cake base in half twice to create three layers. Using the cake ring (or round template), cut off about 2 cm of the edge of the top and middle layers all around. Place the large bottom layer on a cake plate and place the cake ring around it. Spread 3 tablespoons of fig jam over the bottom sponge layer. This will be easier if the jam is slightly warmed. Spread one-third of the date cream evenly over the base. Place the smaller middle layer on top and drizzle with 2 tablespoons of rum. Add half of the remaining cream and smooth it down to the cake ring. Place the smaller top layer on top, press down lightly, and spread the remaining cream evenly over it. Chill for at least 2 hours to allow the date cream to set. Loosen the cake ring from the cake with a knife and remove. Heat the remaining 3 tablespoons of fig jam, spread it over the edge of the sponge cake, and sprinkle with two-thirds of the pistachios. Pit the remaining 12 dates. Mix the marzipan mixture with the cream and rum until smooth. Transfer to a piping bag fitted with a medium nozzle. Pipe a little marzipan into each date half. Decorate each cake slice with two date halves. Sprinkle the remaining pistachios in the center of the cake.