Saturday, February 09, 2019

Eat Bake Love: Schneewittchentorte (Snow White Cake)

If you remember your fairy tales from your childhood, you'll remember that Snow White had skin as white as snow, lips as red as blood, hair black as coal.  This cake follows that color scheme in a delicious way.  And while lovely in its coloration, the cake is actually delicious and rather light, all considered.  This makes a pretty big cake, so be prepared with hungry people.  And the cookies on top are totally optional, but they soften nicely after a brief period in the refrigerator.

Note: The original recipe used raspberry drink powder to flavor the raspberry layer.  Since I couldn't find any raspberry-flavored Fraix online (and raspberry Kool Aid only comes in blue), I improvised with some freeze-dried raspberries and extra sugar.  Feel free to use 1 (100-gram) envelope of raspberry Fraix if you can find it, but you will need to reduce the sugar in the filling to 2 tablespoons.

Schneewittchentorte (Snow White Cake)
Adapted from Eat Bake Love blog

Sponge cake:
4 large eggs
160 grams granulated sugar
75 grams all-purpose flour
3 tablespoons cocoa powder
65 grams cornstarch
1 pinch baking powder

Raspberry layer:
1 (1.3-ounce) package freeze-dried raspberries, ground into powder and seeds sifted out (about 2 tablespoons powdered raspberries)
2 cups water
½ cup granulated sugar
2 (1½-ounce) envelopes Dr. Oetker vanilla pudding powder
18 ounces fresh raspberries

Whipped cream layer:
3 cups heavy cream
6 tablespoon powdered sugar
3 (0.35-ounce) envelopes Dr. Oetker Whip It! whipped cream stabilizer
1 teaspoon vanilla bean paste
1 (7-ounce) package butter biscuit cookies (such as Leibniz)

Preheat oven to 350°F.  Butter a deep jelly roll pan (about 10x15 inches).

For the sponge cake, separate the egg whites and yolks and beat the egg whites until stiff. Slowly sprinkle in the sugar, then stir in the egg yolks. Sift the flour, cocoa powder, cornstarch, and baking powder together, then fold into the egg mixture. Pour in prepared pan and bake for about 12 minutes.

For the raspberry layer, mix the raspberry powder in a saucepan with the water. First add the sugar, then whisk in the pudding powder. Let boil until the mixture thickens. Stir in the raspberries, let the mixture cool, and then spread on the cooled sponge cake base.

For the cream layer, whip the cream with powdered sugar stabilizer, and vanilla bean paste until stiff, spoon on top of the raspberry filling, and chill the cake. Wait several hours before serving with butter biscuits and sprinkle with powdered sugar, if necessary.

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