Woodruff cream cake

Ingredients for 1 servings:

• 3 eggs
• 30 g sugar
• 125 g butter, soft
• 100 g powdered sugar
• 2 tbsp lemon juice
• 125 g flour
• 1 tsp baking powder
• 2 packs of jelly (woodruff)
• 8 tbsp sugar
• 400 g crème fraîche
• 1 packet of vanilla sugar
• 400 g cream
• e.g. mint or lemon balm leaves
• 4 tbsp sugar
• 500 ml water

Instructions

Working time approx. 55 minutes; Total time approx. 55 minutes

strange – but really tasty….

The cake is designed for one 26 cm springform pan (approx. 12 cakes). Preheat the oven to 180°C (top/bottom heat: 160°C). Line the pan with baking paper. Separate the eggs. Beat the egg whites until stiff peaks form, gradually adding 20 g of sugar. Cream the butter, powdered sugar, and egg yolks until creamy. Add the lemon juice. Mix the flour and baking powder and stir in. Carefully fold in the beaten egg whites. Pour the batter into the pan. Bake in the hot oven on the middle rack for approx. 15 minutes. Allow to cool thoroughly. Cook the jelly (be sure to use Dr. Oetker jelly) according to the package instructions with 4 tablespoons of sugar and 500 ml of water for 10 minutes. Bring to a boil briefly and then remove from the heat. Whisk the crème fraîche with the remaining sugar (approx. 8 tablespoons) and the vanilla sugar until smooth. Stir into the jelly and refrigerate for 30 minutes. Enclose the cake base in a cake ring. Whip the cream until stiff peaks form (if you like, fill a cake syringe with 4 tablespoons for the final decoration). Fold the remaining cream into the woodruff cream. Spread the woodruff cream evenly over the base and refrigerate the cake for 2 hours. If desired, decorate the cake with dollops of cream before serving. Garnish with mint or lemon balm leaves. I didn’t want to make the cake at first, but the kids insisted. The first bite was a bit of a struggle, but the second was much easier, and after the third “bite,” the cake has become a permanent fixture in our repertoire. And everyone, absolutely everyone, licks their fingers after it—and I don’t just mean the kids. Tip: If you don’t want to bake the base, just buy one. Then the oven stays completely cold.