4 eggs (medium-sized)
100 g of sugar
1 pinch of salt
100 g of flour
1 tsp. of baking soda
4 tbsp. of Maintal Rosehip Preserve extra
2 tbsp. of lemon juice
450 g + 1 tbsp. of icing sugar
75 g of soft butter Red and blue food paste
Sugar for sprinkling
Single-use piping bag with nozzle
1. Separate eggs. While whisking until stiff, gradually sprinkle in sugar and a pinch of salt. Mix in the egg yolks one at a time. Mix flour and baking soda, sieve over the egg mix and fold-in.
2. Lay baking parchment (approx. 32 x 40 cm) on the baking tray. Apply the cake mix onto the baking tray and spread evenly. Bake in the pre-heated oven (electric oven: 200°C/ circulating: 175°C/ gas: please see manufacturer information) for approx. 10 minutes.
3. Take the sponge cake out of the oven and turn-over onto a tea-towel sprinkled with sugar and allow to cool. Pull off the baking parchment. Cut the sponge cake into 3 equally-large strips width-wise. Spread 2 tbsp. of preserve on each of the 2 strips of sponge cake and then place all parts one on top of the other, finishing with the sponge-cake strip which has not been covered with preserve. Weigh-down with a board and place in the fridge for approximately 1 hour.
4. Cut the cake strips into 24 equally-sized squares. Stir 6 tbsp. of water, lemon juice and 450 g of icing sugar until smooth. Apply a thin layer of icing sugar to each square and place on a large board covered with baking parchment, leave a small gap between each square. Allow to dry in a cool place.
5. Whip butter and 1 tbsp. of icing sugar until white and creamy and add as much food colourant as you would like. Fill the butter-cream into a piping bag fitted with a small star-shaped nozzle. Decorate each of the little cakes with cream tufts and sugar sprinkles.
Preparation time: approx. 1 hour. Waiting time: approx. 2 hours and 15 minutes.
Each piece has approx. 670 kJ, 160 kcal. Protein 2 g, fat 4 g, carbohydrates 30 g