A great cake recipe for any occasion:
Shortcrust dough: Knead a shortcrust dough from powdered sugar, flour, butter and milk.
Then rest the dough in the refrigerator for about half an hour.
Then roll out, cut out a 26 cm ring and place on a baking tray lined with parchment paper. Bake the short pastry for 10 min in a hot oven at 180 °C.
Sponge cake base: For the sponge cake, whip egg whites with sugar and a pinch of salt until stiff, fold in egg yolks, sift flour over the top and fold in loosely. Fill the sponge mixture into a 26-cup cake springform pan or into a 26-cup ring placed on a baking sheet lined with parchment paper. Bake in a hot oven at 180 °C for 12 min.
Filling: For the filling, soak the gelatine in cold water and whip 400 g of whipped cream. Put the rest of the whipped cream in a saucepan, add the juice of one lemon, egg yolks, sugar and zest, heat and draw off to a rose. That is, do not make the quantity, but only warm enough to form a rose pattern on a wooden spoon when dipped in the quantity and blown over it. In this hot quantity, melt the gelatin and fold in the curd. When the mixture has cooled sufficiently, fold in the whipped cream.
Cake structure: Spread the short pastry with the jam. Cut the sponge cake in half horizontally. Divide and pre-cut cake pieces into the upper half. Cut a small edge (approx. 0.5 cm) from the lower sponge cake all around, so that de
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