John Myers
Ingredients for 1 servings:
- 120 g sugar
- 3 m.-sized eggs
- 1 tbsp vanilla extract
- 1 pinch of salt
- 120 g wheat flour type 405
- 1 packet of vanilla pudding powder (for 500 ml water or milk)
- 400 g water for the pudding
- 300 g guava juice
- 4 tbsp sugar
- 200 g powder (cream powder, instant)
- 400 g guava(s)
- 400 g guava(s)
- 2 tbsp sugar
- 1 pack of cake glaze, clear
- 200 g guava juice
- 50 g water
- n. B. flowers and leaves
Instructions
Working time approx. 2 hours; Rest period approx. 1 day; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 2 hours 30 minutes
from a 24cm springform pan, recipe from Lombok, Indonesia, title: Kue Tar Jambu ala Desi.
All ingredients for the sponge cake must be at room temperature. Crack the eggs into a mixing bowl. Add the sugar and vanilla extract and beat with the whisk of a food processor for about 10 minutes until fluffy and shiny. In the meantime, grease a 24cm springform pan and line it with baking paper. Sift the flour onto the egg and sugar mixture and carefully fold it into the mixture using a wide spoon. When the mixture is smooth, pour it into the springform pan and smooth it out with a spatula. Bake the mixture in a preheated oven at 200°C (400°F) on a medium setting for about 12 minutes. Turn off the oven, leave the sponge cake in the oven for another 5 minutes, and then leave it in the springform pan until it is completely cool. Open the springform pan but leave the baking paper on. Cover and let the base rest in the refrigerator overnight. Trim both ends of the ripe guavas, peel them with a vegetable peeler, and cut them in half. Cut out the seeds with a sharp spoon. Halve the harder, pitted halves lengthwise for the topping, and add a little more sugar to the slightly tart pieces. Use the riper and softer fruits for the cream. Halve these pitted halves lengthwise and then cut them into thirds crosswise. Both the topping and filling pieces need to be cooked: 8 minutes for the topping and 5 minutes for the filling. Remove the baking paper from the sides of the sponge mixture. Use a cake cutter or a long knife to separate the cake layer down the middle. Place the bottom layer in the baking tin and close the tin with the ring. Stir the pudding mix into 400 ml of water for the pudding (in Indonesia, the pudding mix is mixed with milk powder and icing sugar) with a whisk until lump-free and heat according to the package instructions, stirring continuously. (If you use pudding powder from Germany, make a pudding with sugar and 400 ml milk.) Pour half of the hot pudding onto each cut surface of the cake layers and spread it evenly. Let the pudding cool in the fridge. For the cream, mix the guava juice with the sugar in a mixing bowl and chill it. Using a food processor with a whisk, whip the cold juice with the instant whipped cream powder until stiff peaks form. Keep about ¼ of the foam mixture aside for later. Mix the guava pieces for the filling into the remaining cream mixture by hand. Spread the mixture onto the bottom layer and cover with the top layer. Spread half of the reserved foam mixture over the surface of the cake and arrange the guava pieces for the topping in a shingle-like pattern. Spread the remaining foam mixture around the edge of the cake. Freeze the cake in the freezer. Make the clear cake glaze according to the package instructions using the guava juice and water and pour it over the cake. Store the cake in the freezer until shortly before use. Thaw the cake slightly before serving, then slice and garnish.
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