John Myers
Dolomiti Cake
The perfect dolomiti cake recipe with a picture and simple step-by-step instructions.
- 300 g Quark
- 300 g Yogurt
- 3 tbsp Woodruff syrup
- 3 tbsp Raspberry jam
- 1 Lemon untreated
- 3 tbsp Instant gelatin
- 2 packet Ahoy – shower woodruff
- 2 packet Ahoy effervescent raspberry
- 2 packet Ahoy fizzy lemon
- 3 a cup Cream
- 3 packet Vanilla sugar
- 3 packet Cream stiffener
- 1 Cake base sponge cake
- After probably 20,000 boring Magnum variations, Langnese has finally listened to its consumers and brought the original Dolomiti out again. Since I associate very nice childhood memories with this ice cream, I once created a cake in which I also used other beloved products from my youth (Ahoy effervescent, woodruff syrup).
- Fill three bowls with 100 grams of quark and 100 grams of yogurt each. Pour the woodruff syrup into the first bowl and mix everything well. Do the same with the raspberry jam for the second bowl. For the third bowl, remove the peel from the lemon and squeeze out the juice. Put the zest and juice in the third bowl and mix (if you use a large lemon, be careful with the amount of juice, better to taste).
- Now add a level tablespoon of instant gelatine and the respective Ahoi shower to each of the three bowls and stir everything again thoroughly. Then whip the first cup of cream together with vanilla sugar and cream stiffener. Gently but thoroughly fold into the woodruff cream.
- Proceed in the same way for the raspberry and lemon cream with the other two cups of cream. Place the cake base in a cake ring and (in the correct order, of course) first fill in the woodruff cream, cake base number two with the raspberry cream and finally cake base number three with the lemon cream.
- Let the finished cake cool for a few hours in the refrigerator. If the colors (supposed to represent the Italian colors) are not intense enough, you have to experiment with food coloring.
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