Tyrolean cake
4 servings
60 minutes
Tyrolean cake is a delicate combination of airy sponge cake, velvety custard, and refreshing berries in a thin layer of jelly. This dessert originates from the picturesque Tyrol region in Austria, where mountain landscapes inspire cozy home recipes. It has a light, harmonious sweetness where the airy texture of the sponge perfectly complements the cream's softness and the sweet-sour notes of fresh berries. The jelly gives the cake an elegant sheen and rich fruity flavor. This dessert is perfect for festive tea parties and cozy family evenings, adding special warmth and atmosphere to traditional Austrian baking.
1
For the biscuit: - 4 eggs; - 1 cup of sugar; - 1 cup of flour. For the cream: - 2 egg yolks; - 2 tbsp sugar; - 2 tbsp flour; - 1 cup milk; - 2 tbsp powdered sugar.
2
First, prepare the sponge cake. In a large bowl, crack the eggs and beat them with a mixer for about 3-4 minutes, gradually increasing the speed. Slowly add the sugar and continue beating for another minute. Add the flour and beat for 30 seconds.
- Chicken egg: 6 pieces
- Sugar: 1.5 glass
- Wheat flour: 1.5 glass
3
Line the bottom of the form with baking paper (optional), snap on the edges, trim the excess.
4
Grease the edges with butter. Pour the batter into the mold and place it in a preheated oven for half an hour. While the biscuit is baking, make the cream. Heat the milk in a saucepan and dissolve the sugar in it. In a separate bowl, whisk the yolks with powdered sugar and flour.
- Milk: 1 glass
- Sugar: 1.5 glass
- Chicken egg: 6 pieces
- Powdered sugar: 2 tablespoons
- Wheat flour: 1.5 glass
5
Pour milk into a bowl, mix the mixture until smooth and pour it back into the saucepan. Place on the stove and stir quickly until the cream thickens. Remove from heat and cool.
6
When the biscuit is ready, let it cool.
7
Cut into two layers (only one is needed for the pie).
8
Grease with cream and send to the refrigerator for half an hour.
9
Meanwhile, prepare the jelly according to the instructions on the package. Wash and dry the berries.
- Jelly for cake: 1 piece
- Fresh berries: 200 g
10
Place the berries on top of the pie.
11
Use a spoon to pour the jelly and send it to the fridge. After about 30 minutes, you can pour the pie with jelly again (no need to try to use all the gelatin water). Send the pie back to the fridge - it can stay overnight.
12
Enjoy your meal :)