Thunderstorm Cake


Rating: 3.25 / 5.00 (4 Votes)


Total time: 45 min

Servings: 1.0 (servings)

Ingredients:















Instructions:

Separate eggs. Beat the egg whites until stiff (add 20 g sugar). Pour the flour into the baking bowl, make a dent in the flour, pour in the egg yolks, 10 g of sugar, butter in flakes and baking powder. Knead everything into a shortcrust pastry. If it sticks a little bit, add 1-2 tbsp. flour.

Refrigerate for 15 minutes. In the meantime, line two springform pans (260 mm) with parchment paper (makes 2 bases), split the shortcrust into 2 halves, and press into the pan without the edge. Spread the egg white on top and sprinkle with almond flakes.

Bake at 180 °C for 30 minutes.

Let the cake cool on cake racks.

Whip the cream with 1 pck. vanillin sugar and the cream stiffener, then drain the tangerines properly, dry the rest of the juice with a paper towel and stir briefly into the whipped cream. Spread the mandarin whipped cream on one layer, place the second layer on top, and the thunderstorm cake is ready.

We wish you good luck!

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