An impressive cake is made from a classic Viennese floor if you fill it with rum and jam and coat it with rum glaze.
INGREDIENTS 12 PIECES OF DOUGH 6 eggs, separated 1 pinch of salt 90 g sugar 50 g flour 80 g cornstarch 2 tsp baking powder FILLING, CAST 10 tablespoons rum 300 g apricot jam Juice from 1 lemon Juice from 2 oranges 200 g icing sugar 1 pinch cocoa powder ALSO Fat and bread crumbs for the shape
No1 Old Viennese punch cake HOW IT’S DONE Preheat the oven to 180 ° C. Grease the bottom of a springform pan (26 cm Ø) and sprinkle with breadcrumbs.
No2 Beat the egg whites with salt until stiff. Mix the egg yolks with sugar until frothy. Mix the flour, starch and baking powder. Fold under the egg cream with the egg whites. Fill dough into the mold; Bake for 45 minutes. Pour the cake out of the tin onto a wire rack and let it rest overnight.
No3 Cut the biscuit twice horizontally. Dice the 3rd middle floor. Drizzle 3 tablespoons of rum on each of the other trays and sprinkle with 75 g of jam. Place the bottom shelf in the mold.
No4 Bring citrus juices, 2 tablespoons rum and 75 g jam to the boil. Mix in the biscuit cubes. Spread this mass on the bottom floor. Put the second floor on top. Complain everything with a board; Let it soak for 1 hour. Heat the rest of the jam. Cover the cake with it. Let dry.
Mix the icing sugar with 2 tablespoons of rum. Mix 2 tablespoons of icing with the cocoa powder. Pour this dark pour into a freezer bag. Cut a tip from the bag. First cover the cake with white icing, then spray the dark icing in a circle. STEP 5 Draw lines from the center outwards with a knife. let the cast dry for 2 hours.
VARIANT You can also cover the cake with a light glaze and then garnish with sugar flowers (e.g. violets) or chocolate curls.
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