Three‑Tier Cake
A three‑tier cake is a recipe featuring fresh ingredients from the cakes category. Try this and other recipes from Spoonsparrow!
Ingredients
- 180 g butter
- 12 eggs
- 200 g sugar
- 150 g flour
- 350 g sugar
- 300 g flour
- 10 tbsp strawberry jam
- 300 g powdered sugar
- 6 tbsp rosé wine
Instructions
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1.
Preheat oven to 180°C. Grease three springform pans with diameters of 26, 23 and 20 cm. Melt butter over low heat. Separate yolks from whites and place in two bowls. Add sugar to the yolks. Whisk yolks and sugar in a hot water bath until thick and creamy. Lift the thick white‑ish cream from the bath. Sift flour over the egg cream. Do not stir! Pour liquid, only lukewarm butter into the mixture.
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2.
Beat the whites in another bowl until stiff peaks form. Gently fold one third of the meringue into the egg cream. Add the remaining meringue to the loosened batter. Mix gently, folding carefully. Divide the sponge batter among the prepared pans and smooth the tops.
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3.
Place each sponge individually in the oven and bake for 35 minutes. Release the cakes with a knife. Remove the edges. Place a cake rack on the still warm cakes. Carefully lift the base of each cake; it should separate easily. Let the cakes cool for about 60 minutes, then use a binding string to cut them in half and spread strawberry jam on each half.
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4.
Stack the matching halves (jam side inward) to form a tower of three cakes. Press gently together. Prepare a glaze with rosé wine and powdered sugar, then spread it thick over the cake tower. Chill until the glaze dries well. Garnish with sugared eggs and chocolate‑sugar rabbits before serving.
