Ingredients for 16 pieces:
8 egg yolks
6 tablespoons hot water
300 g sugar
8 egg whites
2 p. vanilla sugar
200 g flour
200 g cornflour
4 tsp baking powder
red food coloring
0.5 times the recipe Mango Mousse
800 g cream cheese
400 g white chocolate
Nutritional value: 550 kcal per piece
The 24cm mold in the home of my parents is a lot older than me, but has put up a good fight and baked the biscuit perfectly! I think it's rather cool with its "shabby chic" ;-)
Weigh out the ingredients and separate the eggs: Put sugar, food coloring and egg yolks in one bowl, egg whites in a separate bowl and flour, cornflour and baking powder into a third bowl.
Whisk egg yolks, sugar and hot water until foamy. Beat egg whites until stiff. Sieve the flour mixture onto the egg yolks, add beaten egg whites and fold in everything. Line the floor of the mord with baking paper, do not grease the edge of the mold.
Pour the dough into the mold (with a 24cm mold, it is pretty full!) and bake for about 60 minutes at 190° C, test with a skewer.
Remove the sponge cake from the tin and allow to cool for several hours or overnight.
Optionally cut off the tip and then cut the cake in half horizontally.
I had decided to use the dome-shaped bottom for the top so that the rose decoration makes a nice smooth dome. Therefore, set the even bottom on a cake plate and spread the mango mousse on it. Set the upper sponge layer on top and press down slightly.For the frosting:
Melt the white chocolate in a water bath or in the microwave on 50%, stir until smooth and stir in the cream cheese. (Detail photos here ).
Cover the cake with a thin layer of cream and smooth it out. Before I start decorating, I slide strips of baking paper under the cake edge as a precaution, which I can then pull out easily.Put the rest of the cream into a pastry bag with a large star tip and pipe roses at the bottom edge of the cake.
Turning the cake around, pipe more roses, until you reach the top in the middle.
Let the cake rest before slicing in a cold place - about 30 minutes.
Obviously, I could only cut the cake once I had presented it to Andrea and after her birthday brunch had begun. Nevertheless, all guests were patiently waiting until I hadtaken my picture :-)
Enjoy have a very happy birthday, dear Andrea!