Matorte with woodruff sour cream

Ingredients for 1 servings:

• 2 eggs
• 75 g sugar
• 1 packet of vanilla sugar
• 75 g flour
• 1 tsp baking powder
• 12 sheets of gelatin
• 75 g sugar
• 500 g sour milk
• 5 tbsp lemon juice, approx.
• 150 ml woodruff syrup
• 500 g whipped cream
• 100 ml woodruff syrup
• 1 pack of cake glaze, clear (for 1/4 l liquid)
• 100 g whipped cream
• possibly mandarin orange(s) and
• Lime peel

Instructions

Working time approx. 1 hour 15 minutes; Rest time approx. 9 hours; Total time approx. 10 hours 15 minutes

Line the bottom of a springform pan (approx. 26cm) with baking paper. Separate the eggs, beat the egg whites until stiff, then add 75g of sugar and 1 sachet of vanilla sugar. Beat the egg yolks into the pan one at a time. Sift the flour and baking powder over the mixture and fold in. Spread the mixture into the pan. Bake in a preheated oven (electric oven: 175°C/fan: 150°C/gas mark 2) for 12-15 minutes. Remove from the oven and let cool slightly. Remove the sides of the pan and let the base cool completely. Soften the gelatine. Whisk together the sour milk, 75g of sugar, lemon juice, and 150ml of syrup. Squeeze out the gelatine and dissolve it, stir in 3 tablespoons of sour milk, then stir it into the rest of the sour milk. Chill until it begins to set. Whisk 500g of cream until stiff, then fold it into the woodruff sour milk. Place the sponge cake on a cake plate, place a sturdy cake ring or the edge of the tin (it should be slightly higher than normal) around it. Spread the sour cream on top and chill for at least 6 hours (preferably overnight). Put the cake glaze powder in a small saucepan, stir in 100 ml of syrup and 150 ml of water, and bring to a boil while stirring. Immediately spread the mixture evenly over the cream, starting from the center (this creates a great marbled effect). Chill for about 2 hours. Whip 100 g of cream until stiff and fill a piping bag with a star nozzle. Pipe puffs of cream onto the cake. If desired, decorate the puffs with small butterflies made from mandarin oranges and lime zest (or decorate as desired).