Woodruff Cake
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 13 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 3 egg (s)
- 160 g suar
- 100 grams flour
- 4 packs vanilla sugar
- 1 pinch baking powder
- 500 g curd milk
- 2 small lemon (s)
- 18 cl woodruff syrup
- 11 sheets gelatin, white
- 500 ml whipped cream
- 125 ml water
Print Recipe
Pin Recipe Instructions
- Beat the eggs for one minute on the highest setting, then add 100 g sugar - beat another 2 minutes.
- Mix the flour, 1 x vanilla sugar and baking powder, sift over the cream and stir in on the lowest setting.
- Bake in a greased springform pan (26 or 28 cm) for 20 - 35 minutes at 170 ° C - 200 ° C.
- Mix the curd milk, 60 g sugar, 3 x vanilla sugar, lemon juice and 6 schnapps glasses with the hand mixer.
- Soak 8 sheets of white gelatine, heat and allow to cool slightly. Then stir in. Fold in the whipped cream, pour everything on the cold base and place in the refrigerator for at least 2 hours.
- Heat 1/8 l water, 3 shot glasses of woodruff syrup and 3 sheets of white gelatine, allow to cool slightly and carefully pour onto the cake. It is best to put it in the refrigerator overnight.
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