Veil Cake




Rating: 3.69 / 5.00 (147 Votes)


Total time: 1 hour

Servings: 10.0 (servings)

Ingredients:



Cake base:






Candied violets:





Instructions:

First make the candied violets. To do this, separate the egg and whisk the egg whites a little. Gently wash the fresh violets, dry them and lay them out on kitchen paper. Then brush them delicately with egg white and sprinkle with granulated sugar. Let dry well.

Grease and dust a baking dish. Preheat the oven to 180 °C.

Separate the eggs for the cake mixture. Beat the egg whites until firm. Whip the egg yolks, water and honey until very foamy. Finally, quickly fold in the beaten egg whites and the almonds.

Pour the mixture into the prepared baking pan and bake for about half an hour.

In the meantime, whip the whipped cream until firm and refrigerate.

After baking, let the cake cool, spread whipped cream all around and top with the candied violets and serve.

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