Ingredients
Dough
4 eggs (size M)
100 g sugar
1 tsp lemon zest
50 g wheat flour (type 405)
50 g cornstarch
1 pinch of baking powder
50g butter
filling
4 sheets of gelatine
350 ml milk
50 g sugar
3 egg yolks (size M)
1 pack of vanilla pudding
400 g cream
Marzipan roses
20 g marzipan
Some pink food coloring
10 g icing sugar
Marzipan cover
400 g marzipan
Some green food coloring
60 g icing sugar
Additionally
80 g raspberry jam
Some powdered sugar to work with
Some powdered sugar for dusting
Zubereitung
Dough
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees).
Line a springform pan (⌀ 20 cm) with baking paper.
For the sponge cake, beat the eggs and sugar over a water bath until the sugar has dissolved. Stir in the lemon zest.
Mix the flour, cornstarch and baking powder, sift over the egg mixture and carefully fold in.
Add melted butter to the dough and fold in carefully.
Pour the dough into the tin and bake for about 20 minutes.
Allow to cool completely.
filling
Soak the gelatine in cold water. Boil 300 ml of milk. Mix the remaining milk with the sugar, egg yolk and vanilla pudding powder. Pour the egg yolk and vanilla pudding mixture into the pan and stir well.
Cook the mixture over medium heat until the pudding thickens.
Strain through a sieve into a bowl.
Dissolve the gelatine in the hot pudding, cover and allow to cool for about 2 hours.
Cut the sponge cake horizontally into 3 layers.
Spread raspberry jam on the bottom layer. Distribute fresh raspberries on top.
Put the cream on the middle layer and pile it up a little in the middle.
Place the top layer on top.
garnish
Form marzipan roses and place them on the cake.
Roll out the marzipan and cover the cake with it, removing the excess.
Dust with powdered sugar.
Tasty meal
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