Easter Cream Cake

Ingredients

• 6 Eggs
• 150 g sugar
• 140 g flour
• 2 tbsp Cornstarch
• 1 packet baking powder
• Salt
• flour
• butter
• 4 tbsp raspberry jam
• 1 tbsp rum
• 700 g whipping cream
• 3 tbsp sugar
• 3 packets gelatin
• 0.5 untreated lemon (juice and zest)
• 100 g pistachios (chopped)
• garnish
• mint
• marzipan Easter figurine
• sugar Easter egg

Instructions

1. 1.

   Separate the eggs for the sponge. Beat egg whites with lemon juice until stiff peaks form. Gradually add sugar while whisking, then beat again to a glossy, stiff mixture. Alternately fold in yolks and sifted flour mixed with baking powder until a smooth, airy batter forms. Grease a springform pan with butter and dust with flour. Pour the batter into the pan and bake in a preheated oven at 180°C fan for about 50 minutes (test with a toothpick). Let cool in the pan, then remove and cut horizontally once.

2. 2.

   Stir raspberry jam with rum until smooth and spread over the lower sponge layer. Whip cream with gelatin and lemon zest to stiff peaks, fold in sugar, and pour about half over the raspberry layer, smoothing it out. Place the top layer on top and pipe the remaining whipped cream (until 6 tbsp left) into a piping bag with a smooth tip and decorate the cake. Garnish with mint leaves, marzipan figures, and sugar Easter eggs as desired.