John Myers
Ingredients for 1 servings:
- 50 g sugar
- 3 eggs
- 30 g flour
- 30 g cornstarch
- 1 pinch of baking powder
- 1 packet of vanilla pudding powder
- ½ liter of milk
- 25 g sugar
- 250 g butter
- 150 g raspberry jelly
- 150 g hazelnut brittle
- 10 cherry(s)
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes
a pleasure
Sponge cake: Separate the eggs. Beat the egg whites and 50g of sugar until stiff peaks form. Fold in the egg yolks. Mix the flour, starch, and baking powder and fold in. Spread onto a baking sheet (35 x 40cm) lined with baking paper. Bake in a preheated oven (200°C/180°C fan oven) for about 10 minutes. Turn the sponge out onto a tea towel dusted with sugar. Remove the paper. Cut the sponge cake into 4 strips and let cool. Buttercream: Mix the custard powder with 4 tablespoons of milk and 2 tablespoons (25g) of sugar. Bring the remaining milk to a boil. Stir in the custard powder and bring to a boil briefly. Let cool. Cream the butter until fluffy. Stir in the custard a tablespoon at a time. The butter and custard should be the same (room) temperature. Finishing: Cover 1 strip of sponge cake with buttercream, then place the second strip on top. Fill a piping bag with 4 tablespoons of cream and pipe 4 stripes lengthwise, leaving some space between the 2nd strip. Stir the jelly until smooth and fill the gaps between the strips. Spread the cream on the 3rd and 4th strips, stacking them all on top of each other, and spread the cream on top. Decorate with cream, praline, and cherries, then cut into pieces.
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