|For the sponge cake:|
|1 1/2 TSP||baking powder|
|700 g||whipped cream|
|2 Pck.||vanilla sugar|
|130 g||jam (red currant jam)|
|1||Marzipan ceiling (28 cm) or|
approx. 40 Min.
approx. 2 hrs.
/ Calories p. P.:
Separate the eggs, whisk the egg yolks with white sugar until fluffy. Flour, baking powder, 1 – 2 TBSP of water and cornstarch, stir. The egg whites with a pinch of salt until stiff and gently fold in.
The bottom of a Springform pan (26 cm) with parchment paper. Your dough on it to smooth it out and bake in a preheated oven at 200°C (fan oven: 175°C) . bake for 20 minutes. The spring form edge and remove the soil and leave to cool. Then take out of the mold, and horizontally cut through.
75 g walnuts, coarsely chop, 6 walnut kernels set aside and the rest of the walnuts to a fine powder. 600 g of cream until stiff, adding the vanilla sugar here, let sprinkle. The ground nuts to the batter.
The lower floor with half of the nut cream. The second floor plan and currant jam. The cake with the remaining nut cream all around.
The Marzipan ceiling unroll and around an approximately 1 cm wide edge of the cut. Or the Marzipan with a little icing sugar, knead, between two cling film and roll out to a circle approximately 27 cm in diameter to cut out. The blanket carefully on top of the cake, press lightly.
The bottom with the chopped walnuts to decorate. 100 g of cream until stiff, in a piping bag with a Star tip and fill the cake with Tuffs decorate. The six walnut kernels in half and place each half on a rock. The cake refrigerate until Serving.