Rosehip Cake

Rosehip cake:

For the sponge cake base, separate the eggs, whip the egg whites until stiff, add the sugar and beat everything together well. Fold in the egg yolks and mix with the flour, cornflour and baking powder. Then bake the mixture at about 180 °C for 45 minutes. Cut the cooled sponge cake twice. Sweeten the rosehip pulp with the red wine, heat it up and spread it on two of the three sponge cakes.

As a further filling there are two alternatives: Either whip three cups of whipped cream with cream stiffener until stiff and fold in the curd or possibly make a packet of pudding and stir together with the butter to make a buttercream.

Spread the two sponge cake layers coated with rose hip pulp each with a third of the amount (whipped cream/butter cream and curd, respectively) and place on top of each other. Place the third sponge cake layer on top as a lid and spread the entire cake with the rest of the mixture. Then decorate with pistachios, rose hip pulp or toasted oat flakes.

A tip: With buttercream, the cake should be made a day before eating, then it pulls through really well.

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