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RECIPE for a 24 x 35 cm tray or slightly larger
9 proteins
1.5 cups of fine sugar (300 g)
4 yolks
1.5 cups flour type 450-550 (230 g)
2 teaspoons of baking powder (10 g)
2/3 cup of sunflower or rapeseed oil (150 g)
additionally:
WHITE sponge cake
1/4 sponge cake
3 tablespoons of dry poppy seeds or coconut flakes
YELLOW sponge cake
1/4 sponge cake
5 yolks
1 tablespoon of wheat flour (15 g)
PINK sponge cake
1/4 sponge cake
1 packet of pink jelly, sugar free (40 g)
DARK sponge cake
1/4 sponge cake
1 tablespoon of cocoa (10 g)
Bake for 40 minutes at 180 degrees Celsius, upper and lower heater, without hot air or 165 -170 degrees Celsius with hot air
CREAM
1 raspberry jelly + 250 ml hot water
1 peach jelly + 250 ml hot water
2 gooseberry jellies + 500 ml hot water
2 peach jellies + 250 ml hot water
approx. 500 g of vanilla cheese (e.g. danio)
ICING
50 g dark chocolate
50 g of milk chocolate
20-30 g of soft butter
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