Frog Pond Cake

Ingredients for 1 servings:

• 125 g butter
• 100 g sugar
• 2 eggs
• 150 g flour
• 1 tsp baking powder
• 500 g sour milk
• 3 tsp vanilla sugar
• 3 dashes lemon juice
• 200 ml woodruff syrup
• 2 packs of gelatin powder, equivalent to 12 sheets of gelatin
• 500 ml cream
• 500 ml water
• 2 packs of jelly, woodruff
• 6 tbsp sugar
• 16 sweets (fruit gum frogs)

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Cooking/baking time approx. 25 minutes; Total time approx. 1 day 1 hour 10 minutes

for a 26cm springform pan

Preheat the oven to 160°C (top/bottom heat). Mix the butter with sugar, eggs, flour, and baking powder to form a dough. Pour the dough into a springform pan lined with baking paper. Bake in the preheated oven for about 25 minutes on the middle rack. Cool on a wire rack. Remove the cake base from the springform pan and place it on a cake plate. Place a cake ring around it. Whip the cream until stiff peaks form. Mix the sour cream with vanilla sugar, a few drops of lemon juice, syrup, and the gelatin dissolved according to the package instructions. Fold in the whipped cream. Pour the mixture onto the cake base and smooth it out, making sure the cream is evenly distributed all the way to the cake ring so that the icing doesn’t run in between later. Chill for 2 hours. Finally, make a green jelly from the water, sugar, and jelly according to the package instructions. The jelly should be completely cooled but still runny when poured onto the cake. Chill overnight. The next day, remove the cake ring and decorate the cake with 16 fruit jelly frogs. Tips: Instead of sour milk, you can also use yogurt. Instead of woodruff syrup, you can also use cherry syrup, and decorate the cake with cherries accordingly.