This cake is very sweet, but looks nice and is very suitable for Valentine’S Day. You get 10 slices from the cake. To make this cake, you need to have time and there are many different stages and steps that you need to follow.
Ingredients:
Sponge Cake:
6 eggs
6 tbsp wheat flour (slightly heaped)
6 tbsp sugar
0.25 tsp salt
For Soaking:
250 ml water
2 tbsp sugar
2 tbsp lemon juice
Filling:
450 g vanilla curd paste
150 ml 35% cream
2 gelatin sheets
2 tbsp lemon juice
300 g raspberry jam or another thicker jam
Soft meringue:
3 egg whites
0.5 tsp citric acid
75 ml concentrated blackcurrant juice
250 g sugar
For Decoration:
Raspberries
Freeze-dried cranberries or other freeze-dried berry crumbs
Step 1: Whisk the eggs with sugar and salt into a fluffy, light foam. Finally, sift in the flour and whisk once more at a slow speed so that everything combines. Line a springform cake pan (20 cm in diameter) with baking paper. Lightly grease the paper with butter so that the sponge cake later releases better from the paper. Bake the sponge cake in a 180-degree convection oven for 30-35 minutes. Turn
off the heat and leave it in the slightly open oven for about 15 minutes. Take it out of the oven, remove it from the pan, and let it cool. Cut the sponge cake into three layers.
Step 2: For the soaking syrup, pour water and sugar into a pot. Heat until the sugar has melted, then remove from the hot stovetop and add the lemon juice. Line the cake pan again with baking paper. Place the first layer of sponge cake into the pan and soak it with the syrup. Be rather generous with the soaking—about 5 tbsp per sponge cake layer. Then spread 3-4 tbsp of jam on top.
Step 3: Meanwhile, prepare the filling. Soak the gelatin sheets in cold water for 5 minutes. Meanwhile, whisk together the curd paste and cream until creamy. Add the lemon juice. Heat 3 tbsp of water in a small pot until it boils, then remove from heat. Squeeze the gelatin sheets dry and dissolve them in the hot water. Let the gelatin mixture cool for a few minutes, then slowly pour it into the curd cream
while mixing at a low speed. Spread half of the curd cream onto the first sponge cake layer.
Step 4: Place the second sponge cake layer on top, soak it again with the syrup, and spread 3–4 tbsp of jam on it. Cover with the remaining curd cream. Place the third sponge cake layer on top and soak it with syrup.
Step 5: For preparing the soft meringue, weigh the prepared juice and sugar into a small pot. Transfer the egg whites into a whipping bowl and add citric acid. Heat the juice-sugar mixture over medium heat, let it slowly come to a boil. Let the syrup boil for 7–8 minutes. The syrup should remain rather thick.
Step 6: If a drop of syrup no longer spreads out widely on a plate, then the syrup is ready. About 10 seconds before the syrup is about to be ready, start whipping the egg whites together with the citric acid. Whip the egg whites into soft peaks and then start adding the syrup in a thin stream, while continuously mixing. Now whip for 5–6 more minutes, until the mixture is fluffy and thick.
Step 7: Remove the cake from the mold and place it on a serving plate. Spread 4–5 tablespoons of soft meringue on the cake and evenly smooth it out with a knife so that the cake is uniformly smooth on the top and sides. Now transfer the remaining soft meringue into a piping bag and decorate the cake. If desired, add raspberries or freeze-dried berry crumbs.
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