Rose Hip Cream Cake

To prepare:

1. Line the bottom of a springform pan (28 cm diameter) with baking paper. Stretch the edge of the springform pan around it and insert strips of baking paper that have also been cut to size on the inner walls of the springform pan. Weigh out the flour, cornstarch, baking powder and cinnamon, sieve and mix with the ground hazelnuts. Separate 5 eggs. Weigh out sugar. Melt the 50 g butter.

Preparation of: biscuit

1. Place the 3 whole eggs with 5 egg yolks and 100 g sugar in the bowl of the food processor and beat with the stirrer on the highest setting for at least 7 minutes. At the same time, use the electric hand mixer to beat the 5 egg whites with a pinch of salt and beat with the remaining 140 g of sugar until stiff or creamy.
2. Put the beaten egg white in the egg yolk mixture and fold in carefully with a wooden spoon with a hole. Now fold in the flour and nut mixture in portions and finally mix in the melted butter.
3. Now pour the dough into the prepared springform pan and bake in the preheated oven on the lowest rack for about 35-45 minutes, depending on the type of stove. (Absolutely a chopstick test). Let the cake base cool down completely.
4. Preparation of the potions: For the syrup, bring 125 g of sugar and 250 g of water to the boil and simmer for about 3 minutes. Cool down and use as a potion.

Preparation of the rosehip cream:

1. Soak the 7 sheets of gelatine individually in enough cold water for about 10 minutes. Beat the 800 ml cream until stiff, remove 100 g of this cream. Stir the 250 g rose hip jam with the removed cream until smooth. Dissolve the soaked gelatine in a saucepan over a mild heat and fold into the rosehip cream. Season with 1 teaspoon lemon juice, ½ teaspoon vanilla and fold into the rest of the cream.

Assembling the cake:

1. Brush a cake ring with oil and sprinkle with sugar. (This is necessary so that the cake ring can be easily removed).
2. Cut the cooled sponge cake in half. Place a cake crust in the prepared cake ring
3. Soak in the sugar syrup, pour in half of the rosehip cream and smooth it out with a palette.
4. Place the second cake base on top, soak it with sugar syrup and pour TWO THIRDS of the rosehip cream and smooth it out with the palette.
5. Pour enough of the remaining THIRD of the rosehip cream into a planting bag that 16 dots can be squirted onto the mirror and store in the refrigerator until use. The remaining cream in the bowl is needed for the edge of the cake and is also stored in the cooler until use. Cover the cake with cling film and freeze for about 40-50 minutes.

Preparation of the rosehip jam mirror:

1. 6 Soak gelatine sheets individually in enough cold water for about 10 minutes. Take the cake out of the freezer and remove the cling film. Stir the 250 g rose hip jam with 50 ml blood orange juice until smooth.
2. Dissolve the soaked gelatin in a small pot over a mild heat and stir quickly into the rosehip jam and immediately pour onto the cake with a spoon and smooth this mirror with a moistened palette and let it set in the refrigerator for about 60 minutes. Take off the cake ring.
3. Now about 16 rosettes or dots are sprayed with the rose hip cream stored in the skin-pass bag and the rim is coated with the stored rose hip cream from the bowl.

For the decoration:

1. Pour 2 tablespoons of rose hip jam into a disposable piping bag, cut off the tip and sprinkle a small blob on the rosettes or dots. Chill until ready to serve. Good Appetite
2. Finally, the tip: Prepare the sponge cake a day in advance. It is easier to cut if it is wrapped in cling film and rests for 12 hours!