Tango Schmitte cake with jam

Name: Tango Schmitte cake with jam
Ingredients: 4 eggs; 280 g sugar; 2 sachets vanilla sugar; 200 g sour cream; 2 tablespoons cocoa; 1 teaspoon baking soda; 1 teaspoon vinegar; 2 tablespoons ground walnuts; 10 level tablespoons flour; 450 ml jam of your choice; 200 g baking chocolate; 2 tablespoons sour cream

Dessert - Tango Schmitte cake with jam by Niculina H. - Recipia

Fold in the beaten egg whites at the end with a spatula, then bake the Tango Schmitte cake with jam until the top is golden and the center no longer jiggles. Cocoa and walnuts make a soft cake, topped with jam and chocolate glaze, without a cream filling that can spoil easily in warm weather. I like to use a sharper, more tart jam so the topping isn’t too sweet. Preparation: 20 minutes. Cooking: 44 minutes. Resting: 3 hours and 15 minutes. Total time: 4 hours and 19 minutes. Servings: 18. Approximately 270 kcal and 3 g protein per serving.

Ingredients

4 eggs
280 g sugar
2 sachets vanilla sugar
200 g sour cream
2 tablespoons cocoa
1 teaspoon baking soda
1 teaspoon vinegar
2 tablespoons ground walnuts
10 level tablespoons flour
450 ml jam of your choice
200 g baking chocolate
2 tablespoons sour cream

Preparation

1. Separate the eggs. Beat the egg yolks with the sugar and vanilla sugar until the sugar dissolves, then mix in 200 g sour cream and the cocoa. 2. Stir the baking soda into the vinegar and add it to the yolks. Add the ground walnuts, then gradually add the flour, mixing gently with a spatula. 3. Beat the egg whites from the 4 eggs until stiff, then gently fold them into the batter. 4. Pour the mixture into a baking tray lined with parchment paper and bake at 180°C for 35-40 minutes, until golden and the center no longer jiggles. 5. Let the cake cool for 15 minutes, then spread the jam on top. 6. Melt the baking chocolate with 2 tablespoons sour cream over a double boiler for about 4 minutes, stirring until the glaze is smooth. Spread it over the jam. 7. Leave the cake to set for 2-3 hours, then cut it into portions.

Notes

I gladly added it to my sweet stories notebook as number 24; the last time I made it was for Denis’s christening, 19 years ago. It keeps covered in the refrigerator for up to 3 days, and the glaze sets well when chilled. A slice goes well with black tea, with nothing else alongside. You can replace the ground walnuts with the same amount of ground hazelnuts; the cake contains gluten, nuts, dairy and eggs. A 25 × 35 cm tray makes a relatively thin cake, while the center may need a few extra minutes in a smaller tray. A thicker jam keeps the topping compact; if the jam is runny, you can simmer it separately for a little while until it thickens, then let it cool. Texture-wise, it’s more like a cocoa loaf cake than a layered cake. When cutting it, a knife dipped in hot water gives cleaner edges through the chocolate layer.