Spring Cake

Rating: 3.439 / 5.00 (41 Votes)

Total time: 1 hour

Servings: 12.0 (servings)


For the dough:

For the cream (dome):

For the cream:

For the fruit bar:

For the short pastry base:


For the spring cake, separate the eggs. Beat egg yolks with powdered sugar until foamy, gradually stir in water and oil. Sift flour with baking powder and stir in. Fold in beaten egg white.

Bake at medium heat 180 degrees. (26-cavity cake pan) Leave to cool and cut in half. Line a dome (20 cm) with cling film and insert the top cake layer.

Whip the cream until stiff. Prepare the gelatine according to the instructions, stir into the egg liqueur and add to the whipped cream. Fill the dome with it. Refrigerate this dome for at least 4 hours.

Prepare a short pastry with flour, sugar, butter and water and bake in a 26-cup cake pan for about 15 minutes. When cooled, spread with dark jam and place the 2nd cake layer on top.

Now remove the dome from the refrigerator and turn it out onto the cake. Remove the foil and surround the cake with a cake ring and surround the edges with baking paper.

For the cranberry filling, whip the whipped cream with cream stiffener until stiff and carefully stir in the cranberries without liquid. Now fill in the cranberry filling between the cake ring and the dome.

Finally, place the 3rd cake layer on top and let it set in the refrigerator.

For the fruit layer, prepare red grape juice with cake jelly according to instructions, let cool.

Loosen the cake ring, pull it up and spread the fruit layer on top.

Preparation Tip:

You can also make the spring cake with a light fruit topping. The filling can also be varied as desired.

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