John Myers
Ingredients for 1 servings:
- 180 g flour
- 60 g sugar
- 1 pinch of baking powder
- 120 g butter or margarine
- 1 m.-sized egg(s)
- Lemon peel, grated
- 1 pinch of salt
- Flour, for rolling out
- 6 m.-sized eggs
- 200 g sugar
- 100 g flour
- 100 g cornstarch
- 25 g pudding powder, vanilla
- 1 cl baking powder
- 1,000 ml cream
- 50 g crème fraîche
- 4 points cream stiffener
- 2 tbsp vanilla sugar or vanilla sugar
- 100 g almond(s), ground
- 4 cl liqueur (e.g. Amaretto, egg, chocolate, marzipan)
- 1 jar jam, cherry preserves or jelly
- 1 handful of morello cherries (if desired)
- 200 ml cream, whipped
- Brittle
- Confectionery (Giotto)
Instructions
Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours
Birthday cake alla Marina
Shortcrust pastry: Combine all ingredients in a bowl (break the butter up a little) and knead with the dough hook of a hand mixer until the mixture is crumbly and well blended. Then quickly knead the crumbs into a dough by hand. Wrap the dough in cling film and refrigerate for at least 30 minutes. Then sprinkle the surface with flour. In the meantime, preheat the oven to 180 degrees (fan oven 175 degrees, gas mark 3). Roll out the dough and cut out circles the size of the springform pan. Line the springform pan with baking paper and place the dough on it. Prick the dough several times with a fork. Bake for about 15 minutes. Sponge cake: Separate the eggs, beat the egg whites until stiff. Gradually add the sugar and mix until glossy. Stir in the egg yolks. Mix the flour, cornstarch, pudding powder, and baking powder and sift over the mixture. Carefully fold everything in. Pour the mixture into a springform pan lined with baking paper and smooth it down. Bake in a preheated oven (200 degrees, fan oven 175 degrees, gas mark 3) for about 30 minutes. Allow to cool. Cream mixture: Whip the cream with the liqueur and vanilla sugar until stiff, gradually adding the cream stabilizer. When the cream is nice and firm, stir in the crème fraîche and the almonds. Chill briefly. Now Spread the shortcrust pastry base with the cherry jam (if necessary). Cover with the morello cherries, divide the sponge cake into thirds (cut in half), place the bottom layer on the jam-covered layer, spread the top with the cream mixture, place the middle layer on top, also spread with the cream mixture, place the last layer on top, and spread the cake all around with the remaining cream mixture. With the whipped cream, add dots of cream all around (one dot per piece). Now chill the cake for at least three hours. Now garnish the cake as desired. Tips – for the sponge cake, prepare the ingredients and have them ready (e.g., eggs already separated, flour, etc. already sifted, etc.), so that you only have to add everything gradually. To whip the cream, place the container and the mixer’s beaters in the refrigerator; this will make the cream stiffer faster. If you like, you can also whip 500 ml each in two containers one after the other; this will go faster. If the cream mixture is not that stiff, you can also use a Use a cake ring.
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