Wiener Boden, Tortenboden, Obstboden, Obstkuchen
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 80 g couverture, white
- 50 g butter
- 3 egg (s)
- 100 g suar
- 60 g flour
- 30 g cornstarch
- 0.5 teaspoon ½ baking powder
Print Recipe
Pin Recipe Instructions
- Melt the couverture with butter in a warm water bath. Separate the eggs. Beat egg whites until stiff. Mix egg yolks with sugar until frothy. Stir in the couverture. Sift the flour with starch and baking powder over the egg whites and fold in loosely. Pour the batter into a parchment-lined springform pan. Bake in a preheated oven at 175 ° C top and bottom heat for approx. 30 minutes (possibly longer). Let the base cool down on a wire rack.
- I like to use this base for fruit cakes. Spread with vanilla cream, fresh strawberries and cake glaze - a poem!
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