The base of the summer cake is thin resembling a müssli cookie. You can use a round cake form or small tart forms. The base is baked and the cream is poured over it with no further baking necessary. The entire cake is placed in cold to harden and mature.
|
Dough base: |
|
|
80 g Nomix wholegrain spelt flour 40 g fine oat flakes 25 g cane sugar 60 ml cooking oil or 50 g butter 1 TBSP honey 3-4 TBSP water
|
1.5-2 g baking soda cinnamon (to your liking) ca. 1 TSP a pinch of salt 25 g raisins 25 g cranberries 25 g hazelnuts 40 g almonds |
Chop the raisins, raspberries, hazelnuts and almonds coarsely using a knife. Melt the butter. The honey should be liquid as well. Then mix all of the ingredients to create a powdery dough and press it evenly into the bottom of a greased cake form. You can make the cake removal from the form easier by covering the form base with an aluminium foil and placing the dough on top of it. Place in a preheated oven and bake for about 13 minutes at 170 °C. Let it cool off and pour the cream on top. Prepare the cream in the following manner:
|
Cream: 1 egg (white + yolk) 50 g cane sugar juice from 1 lemon (ca. 50 g) 190 g sof curd cheese (not from a tab) 130 g sour cream 3 gelatine leaves |
Whisk the yolk on a water bath with the cane sugar, add the lemon juice and continue whisking for a while. Whisk the resulting substance together with the curd cheese and sour cream. Dip the gelatine in some water (ca. 4 TBSP), then heat it up and mix until the gelatine melts (it will be boiling). Mix this solution into the cream. If you use a BIO lemon, you can use the peel as well. Lastly, mix in the firm whipped egg white gently (you can add a couple of salt grains while whipping). The result is a readily hardening cream with a prominent lemon flavour. Pour the cream on the baked cake base and place in cold. The white surface is a canvas inviting you to decorate (and, of course, flavour) using any kind of summer fruit or a combination thereof.
