Recipe detail

Directions

Egg mixture: Beat the sugar with the egg yolks, then add the liquids and mix well, then fold in the sifted flours. Egg whites: Beat egg whites with cream of tartar to 80%. Then carefully fold in the sifted powdered sugar and continue whipping so that the resulting egg whites are firm and stable. Carefully fold the egg white mixture into the egg mixture. First fold in 1/3 of the egg whites, then carefully fold in the remaining mixture. Pour the dough into a chiffon cake baking pan and then bake. Preheat the combi steamer to 170°C.
1st step: bake in hot air mode for 20 minutes at 150°C with 60% fan speed
2nd step: bake in hot air mode for 25 minutes at 140°C with 70% fan speed and 0% humidity. Allow to cool slightly, then turn out of the chiffon cake baking pan onto a wire rack and allow to cool further. Meringue: First beat the egg whites to 80%, then continue to beat with salt and lime juice, in the meantime carefully add the sifted powdered sugar, and finally fold in the guar gum. Using a spoon, place the meringue on a baking tray lined with a baking mat and bake in the combination steamer as follows: 60°C in hot air mode with 0% humidity and a fan speed of 50% with the fan wheel switched on for 3 hours. Then remove it from the combi steamer and let it cool down. Icing: Mix everything together with a hand mixer. To serve: Spread the icing on the chiffon cake, top with some berry jelly and cover with the slightly crumbled meringue. Decorate with fresh mint leaves and berries.