John Myers
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Ossi-Torte in Glass Garnished with East Frisian Boonsopp
The perfect ossi-torte in glass garnished with east frisian boonsopp recipe with a picture and simple step-by-step instructions.
East Frisian Boonsopp:
- 250 g Sultanas
- 125 g Rock sugar
- 0,7 liter Spirits
For the dark sponge cake base:
- 6 Pc. Protein
- 3 tbsp Lukewarm water
- 180 g Sugar
- 1 packet Vanilla sugar
- 6 Pc. Egg yolk
- 80 g Flour
- 60 g Food starch
- 60 g Cocoa powder
For the cake:
- 400 ml Whipped cream
- 2 packet Cream stiffener
Boonsopp:
- Wash the sultanas well and dissolve the rock candy in a little hot water. Pour the sultanas, rock candy and brandy into a vessel (e.g. large Weck glass) and let it steep for about 4 weeks. Stir gently from time to time.
Biscuit base:
- Line the bottom of a springform pan with baking paper, do not grease the edges of the pan. Pre heat the oven to 180 degrees celcius. Beat egg whites with water. When the egg white has a fluffy consistency, slowly pour in half of the sugar as you continue whipping and whip everything into a very firm snow.
- Beat the egg yolks with half of the sugar until frothy. Put the egg whites on the egg yolk mixture, then the sifted mixture of flour, cornstarch and cocoa. Now carefully fold the egg whites and flour mixture into the egg yolk mixture with a spatula. Immediately put the dough in the pan and bake for about 25-30 minutes.
Cake:
- Cut the cooled sponge cake base into approx. 1 cm thick slices. Cut out 8 plates according to the size of the glass and place one plate each at the bottom of the glass. Soak it with brandy and put some soaked sultanas on top. Whip the cream with the cream stiffener and pour into the glass. Put on a sponge cake again and press firmly. Soak again with brandy and sultanas and finish with cream.
- Garnish with pickled sultanas and leave to steep in the refrigerator overnight.
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