Tyrolean Cake
Baking and Desserts | Austrian cuisine
⏳ Time
1 hour + 8 hours
🥕 Ingredients
7
🍽️ Servings
4
Description
Tyrolean Cake
Ingredients
- Chicken Egg - 6 pieces
- Powdered Sugar - 2 spoons
- Milk - 1 glass
- Sugar - 1½ glasses
- Fruit Jelly - 1 piece
- Wheat Flour - 1½ glasses
- Fresh Berries - 7.1 oz
Step by Step guide
Step 1
For the sponge cake: - 4 eggs; - 1 cup of sugar; - 1 cup of flour. For the cream: - 2 egg yolks; - 2 tablespoons of sugar; - 2 tablespoons of flour; - 1 cup of milk; - 2 tablespoons of powdered sugar.
Step 2
First, prepare the sponge cake. In a large bowl, crack the eggs and beat them with a mixer for about 3-4 minutes, gradually increasing the speed. Slowly add the sugar and continue beating for another minute. Gradually sift in the flour and beat for 30 seconds.
Step 3
Line the bottom of a springform pan (optional) with parchment paper, snap the sides in place, and trim any excess.
Step 4
Grease the edges with butter. Pour the batter into the mold and place it in a preheated oven for half an hour. While the sponge cake is baking, prepare the cream. Heat the milk in a saucepan and dissolve the sugar in it. In a separate bowl, beat the egg yolks with powdered sugar and flour.
Step 5
Pour the milk into a bowl, stir the mixture until smooth, and then transfer it back to the saucepan. Place it on the stove and stir quickly until the cream thickens. Remove from heat and let it cool.
Step 6
Once the sponge cake is ready, let it cool.
Step 7
Cut into two layers (only one will be needed for the pie).
Step 8
Spread with cream and refrigerate for half an hour.
Step 9
In the meantime, prepare the jelly according to the instructions on the package. Rinse the berries and pat them dry.
Step 10
Arrange the berries on top of the pie.
Step 11
Using a spoon, pour the jelly over the pie and place it in the refrigerator. After about 30 minutes, you can pour more jelly over the pie (there's no need to use all the gelatinous liquid). Return the pie to the refrigerator – it can stay there overnight.
Step 12
Bon appétit :)
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