HEAVENLY
CAKE
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250 g (9 oz) margarine
200 g ( 7 oz) sugar
2 tsp vanilla sugar
1 pinch salt
5 egg yolks
250 g (9 oz) plain flour
2 tsp baking powder
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For the batter Use
the whisk attachment on a hand mixer at high speed or food processor to
cream the margarine and then gradually add the sugar, vanilla sugar and
salt. Continue to beat until the mixture is light and fluffy. Add the egg
yolks as you beat (one just under every 30 seconds). Sift together the flour
and the baking powder. Add this to the creamed fat a little at a time,
beating continuously at medium speed.
Have four greased 28 cm (11 inch) springform tins ready
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5 egg whites
1 tbsp sugar
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For the topping
Whisk the egg whites until stiff and then
stir in the sugar. To make four bases, spread 2 tablespoons of the cake
mixture on each of the four greased springform tin bases. Ensure that
the mixture is not too thin at the edges, otherwise it may burn
slightly. Spoon a quarter of the whisked egg white on to each base.
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40 g (1½ oz) sugar
pinch ground cinnamon
100 g (3½ oz) blanched chopped almonds
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Mix the sugar with the ground cinnamon and
then sprinkle a quarter on each base. Similarly, sprinkle a quarter of
the blanched, chopped almonds on each base. Without using the springform
ring, bake each base until light brown.
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Oven Temperatures
- Conventional oven
- Fan-assisted oven
- Gas oven
Baking time
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about 170 - 200 deg C / 350 - 400 deg F (preheated)
about 160 - 170 deg C / 325 deg F (not preheated)
mark 3-4 (preheated)
15 - 20 minutes
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Remove the cake bases and springform base
from the oven when baked and place on a cooling rack. Leave to cool
completely before adding the filling.
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500 g (1 lb 2 oz) redcurrants
125 g (4½ oz) sifted icing sugar
500 ml (18 fl oz) double cream
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For the filling
Wash and drain the redcurrants. Wipe them
dry and sprinkle with sifted icing sugar. Whip the cream for 30 seconds.
Add the cream stiffener, whip the cream until stiff and then fold in the
redcurrants. Spread the filling over the bases and then place one on top
of one another. The top layer should be a base.
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Variation
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You can use raspberries for the filling if
you prefer, in which case only add 50 g (2 oz) icing sugar.
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GOOD
APPETITE!
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Source: Dr. Oetker/ German Baking Today -
The Original / Ceres 1997
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FOOD