Small Dome Cake


Rating: 2.6 / 5.00 (5 Votes)


Total time: 45 min

Servings: 1.0 (servings)

Floor:









Filling:
















Instructions:

A great cake recipe for any occasion:

Quickly knead together sugar, flour, almond kernels, egg yolks and fat. Wrap dough in plastic wrap, refrigerate for half an hour. Preheat electric oven to 175 degrees. Line baking sheet with parchment paper. Roll out dough thinly on floured work surface. Place the opening of an ice cream mold or a baking dish (capacity approx. 1.7 l) on the dough and cut out a circle. Bake the base in the heated oven (gas: level 2) for about 20 minutes.

Cover the dome with cling film. Knead marzipan and food coloring together, roll out thinly between two sheets of cling film. spread out with it. Stir vanilla sugar, mascarpone, yogurt, sugar, juice of one lemon and zest. Drain the peaches, reserving 100 ml of juice. Cut fruit into cubes, stir juice and almond liqueur into the cream. Quickly stir the dissolved gelatine into the cream. Chill. When the cream begins to curdle, fold in fruit cubes. Fill amount into mold, place pastry case on top and chill for 3 hours. Turn out cake onto a plate, remove foil. Heat jam, spread through sieve. Brush the surface of the cake with it. Decorate the cake with chocolate chips. Bring to the table the same day.

For 16 pieces per piece:

6 g egg white

22 g carbohydrates

14 g fat

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