Frozen Cake with Cream Filling
- For the cake
- 4 eggs
- 80 grams sugar
- 1 tablespoon Orange peel
- 100 grams Pastry flour
- 40 grams cornstarch
- For the filling
- 4 egg yolks
- 1 tablespoon Lemon peel
- 2 packets Vanilla sugar
- 250 grams Greek yogurt
- 375 grams Whipped cream
- 1 jar
For the cake: Separate eggs. Mix yolks with sugar and orange zest until fluffy. Beat egg whites until stiff and add to egg yolk mixture. Sift in flour and cornstarch and fold together. Place dough on a lined baking tray and bake for about 12 minutes in preheated oven at 180°C (approximately 350°F.) Remove from oven and let cool.
Cut sheets of paper to match sizes of baking pan's bottom and sides, use papers to cut cake into matching pieces and line baking pan with cake pieces.
For the filling: Mix egg yolks with vanilla sugar and stir in yogurt.
Beat heavy cream until stiff. Fold cream and red fruit jelly into yogurt mixture.
Transfer yogurt mixture into baking pan lined with cake, smooth surface, cover with foil and freeze for about 5 hours.
Transfer cake from freezer to refrigerator about 30 min. before serving.
Whip cream with whipped cream stabilizer until stiff, fill a pastry bag with large star tip and use to garnish cake. Top cake with currants and cut into slices to serve.