May Cake


Rating: 2.55 / 5.00 (20 Votes)


Total time: 1 hour

Servings: 12.0 (servings)

Ingredients:



















Instructions:

For the corn cake, make a batter from margarine, sugar, the two eggs, a pinch of salt and the flour as well as 2 teaspoons of baking powder. Bake in a springform pan at about 170° degrees for 20 to 25 minutes. Allow the base to cool.

For the corn cake, mix well the sour milk with 60 grams of sugar, add the vanilla sugar and the juice of 2 lemons. Mix in 12 cl of woodruff syrup, then mix in the 8 sheets of dissolved gelatin. Finally, fold in the 400 ml whipped cream. Pour everything on the cooled base, refrigerate and let it stiffen.

Heat 1/4 liter of water with the 6 cl woodruff syrup and mix in the gelatine dissolved according to the instructions and carefully pour over a teaspoon onto the cooled sour milk mixture.

If you like, you can add whipped cream to garnish the cake.

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