Magic Cake

A great cake recipe for any occasion:

Separate the eggs, whip the egg whites until stiff and add the sugar mixed with vanilla sugar. Gently fold in the egg yolks, do not stir! Mix flour, cornstarch and baking powder and sift over egg yolk mixture. Fold in loosely. Cover the bottom of an ungreased 28 cm cake springform pan with parchment paper and carefully pour in the batter and bake. Bake at 175 °C for about half an hour. If possible, bake at top and bottom heat.

Place the sponge cake on a plate and put a springform rim around the base. Spread the mini cream puffs evenly on the baked sponge. It is best to place the cream puffs only in the center to make it easier to cut the cake. Whip the whipped cream with cream stiffener, season with cinnamon ,,spread evenly on the cake and spread smoothly Next, spread the prepared cherries on the whipped cream. Thicken the elderberry juice with cake glaze according to instructions and pour over the fruit. The cake should be placed in the refrigerator for 120 minutes Our tip: Variant 1 Lightly brown 90g of coconut flakes in a frying pan, cool and add to the fuelling cream form. Pureed mango slices can be used as a fruit topping and bound with 3 sheets of gelatine.

Variation 2 Cut 1 large can of apricots in half, chop 1 half and fold into the fuelling cream. Crush the other half in a hand mixer, bind with 3 sheets of white gelatine.

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