Recipe; Great grandmother’s whipped cream cake!

 
The best cake you have ever had..
 
This cake is very special for me, I learned it from my mother and she learned it from her grandmother. When my mom was a little girl her grandma made this very special whipped cream cake for everybody in the family on their birthday. It’s the best cake I have ever tried and made. Love the idea that it’s self-made and I love the combination of flavours together. The sweetness of the jam with the little bit of bitter flavour of the almond macaroons. All the flavours come together in this special cake.
 
Don’t let it surprise you that it does take some time and planning. Probably you can make it all in one day, but you will get the best result if you take your time and use this three-day process: The first day you make the cake, the second day you fill the cake and the third day you decorate and serve it. This way the flavours have their time to go through all the way.

 

Ingredients voor the cake (Day 1):

    • 150 grams of sugar
    • 20 grams vanilla sugar
    • 4 eggs
    • 2 table spoons of hot water
    • 100 grams of flower
    • 100 grams cornstarch
    • 6 grams of backing powder

    •  
    Ingredients to fill the cake (Day 2):

    • Little bit of water
    • 3 teaspoons of sugar
    • 1 table spoon of sweet liquor (best: cointreau)
    • Icing sugar
    • apricot jam (without lumps)
    • Almond macaroon crumbs*
    • 350 ml whipped cream
    • Chocolat sprinkles

    •  
    *IMPORTANT NOTE: The macaroons that are meant here are not the colourful macaroons most people think of when they hear macaroon. Here we mean a Dutch cookie, ‘bitterkoekjes’, made of bitter almonds, sugar and egg-whites. Taste quite similar as the Italian Amaretti cookies, but the ‘bitterkoekjes’ are more moist inside. To make crumbs of it you let them dry and then you can grind them.
    The amaretti cookies are also perfect to use for this cake but you don’t have to dry them before grinding.
     
    For the decorations (Day 3):

    • 150 ml whipped cream
    • Mandarins or strawberries
    • (or) Chocolats

    •  

    Day 1:
    Pre heat the oven at 170 degrees Celsius.
    Mix the vanilla sugar and the normal sugar.
    Mix the baking powder, cornstarch and flour and sift this.

    Split the eggs. Make sure there is no yellow in the whites.
    Beat the egg whites with half of the sugar until stiff.
    In another bowl beat the egg yokes with the water and the other half of the sugar until quite thick.
    Mix the egg yokes, the egg whites and the flour mixture carefully by hand through each other until it’s one mixture. (Gentle because you want to maintain the air in the mixture).

    Use a round cake mould with a section around the 24/ 26 cm. Place some backing paper on the bottom and butter the sides and the backing paper.
    Pour the mixture in the cake form.

    Place the cake in the oven for around 35 minutes. Check with a skewer if it’s ready. If you stick it in the cake it should come out clean. If it’s ready, take it out of the oven and turn it around on a plate. Take the mould and the baking paper off and let it cool down until the next day. (If you wish you can cover it with a clean tea towel).

     

    Day 2:
    Cut the cake twice horizontally, you get 3 slices.

    Mix the water, the sugar and the liquor and heat this while stirring until the sugar is absorbed.
    Sprinkle the liquid mixture on the bottom and middle layer of the cake. Mix the leftover liquid with icing sugar and coat the top of the cake with it.

    On the first layer, you spread the apricot jam in a thin layer (not too tin). Place the second layer of cake on it. Whip 200 ml of whipping cream and mix with the macaroon crumbs and spread this in a layer from around 1 cm thick on the second layer. Place the third and last layer of cake on top.
    Mix 150 ml of whipping cream and spread it around the outside if you have some whipping cream left do also the top. Press the chocolate sprinkles in the whipping cream on the sides of the cake.
    Store the cake in the fridge for the next day.

     

    Day 3:
    Decorate the top with whipped whipping cream and some chocolate or fruit.
    (You can add a little bit of (icing) sugar in the whipped cream if you wish while whipping).

     

    Now the most important task; eating the cake!
     

    ENJOY!