Dewberry cake
Recipe Ingredients
- 4 eggs
- 5.5 oz sugar
- 3.5 oz flour
- 3.5 oz starch
- 2 teaspoons baking powder
Filling:
- 10.5 oz dewberry
- 1 oz gelatin
- 17 oz sour cream
- ½ cut sugar
Preparation
Soak gelatin in cold boiled water for 1 hour.
Separate egg whites from yolks. Beat the whites with 3.5 oz of sugar.
Beat the yolks with 2 oz of sugar and 5 tablespoons of hot water.
Combine egg yolks with whites, flour, starch and baking powder. Place the dough to the split mold and bake in the oven at 350F until ready. You can check the layer readiness with a match: just punch the layer with a match and if it is dry – then the layer is ready.
Prepare the filling. Beat the dewberry in the blender and cream well.
Place gelatin on a stove and bring it to a boil, but do not boil.
Combine the gelatin and dewberry and run through the gauze.
Mix the sour cream with sugar until particles disappear.
Add dewberry and gelatin to the sour cream. Mix everything well and place in the fridge for 30 minutes.
Cut the finished layer horizontally into two parts.
Leave the lower part in the form with borders. Place the filling on a layer and even it out.
Cover with the second layer and place in the fridge overnight. Decorate the finished cake to taste.
Bon appétit!
