For one 12-slice-form

Simply mix the above ingredients.

Beat the egg whites with the granulated sugar until foamy but not too stiff and loosen the above mixture with it.

Mix it loosely with the other ingredients.

Treat the form with the technical spray, then fill in the batter until void-free.

Bake it at 180°C for 40 minutes. After baking turn it over, remove the silicone form and the metal ring. Then brush it with melted butter and sprinkle the top with powdered sugar.

Heat the cream with vanilla until steaming, then stir in the white chocolate and let it cool down, then fill it into the holes of the cake.

Decoration: orange fillets

For one 12-slice-form

Mix the corn starch with a bit of milk until smooth. Boil the remaining milk and simmer it with the milk-starch solution. Remove from the heat, add the sugar and the butter.

Add 350 g of chestnut paste and the rum to the lukewarm béchamel base, mix them in a blender until smooth, then loosen it with whipped cream and fix it with the prepared gelatine sheets.

Lay wax paper below the 10 mm high baking ring and squash the 500 g of prepared chestnut base so that it is spread evenly in the form.

Filling of the cake:

Put the high metal ring into the silicone form and spray a thin layer of the technical spray over it.

Fill half of the cream into the cake form and spread it without leaving any gaps, then place the rolled-out chestnut sheet on it. Spread the remaining cream over the chestnut base, then close it with the cooled chocolate sponge cake.

Cover the baking-sheet with baking paper and place the 10 mm high baking ring on it.

Sift and mix the cocoa powder with the flour. Separate the eggs. Beat the egg whites with the sugar until foamy but not too stiff, carefully mix in the egg yolks, then gradually stir in the cocoa powder. Pour the mixture into the prepared baking ring and smooth it evenly. Bake in a preheated oven at 210°C for 12 to 13 minutes until ready.

Freeze it in the deep-freezer for one night, then turn the hard frozen pie over, so the silicone form can be removed easily.

Recommended sauces: Sour cherry, vanilla, chocolate sauce

Hint: The enjoyment can be increased by mixing some grated chocolate into the chestnut cream.

For one 12-slice-form

Mix the strawberries until liquid, then dissolve the corn starch with a little of this liquid. Boil the remaining strawberries while stirring, then simmer them with the added starch solution until thick. Finally remove from the heat and add the sugar as well.

Put the high metal ring into the silicone form and spray a thin layer of the technical spray over it.

Preparation of the cream:

Loosen the lukewarm strawberry pulp fond with whipped cream, then fix it with the prepared gelatine sheets.

Pour the finished cream into the prepared silicone form until void-free, then close it with the cooled sponge cake sheet.

Cover the baking-sheet with baking paper and place the 10 mm high baking ring on it.

Separate the eggs and beat the egg whites with the sugar until foamy but not too stiff. Then mix in the egg yolks, add carefully stir in the flour. Pour the mixture into the prepared baking ring and smooth it evenly. Bake in a preheated oven at 210°C for 12 to 13 minutes until ready.

Freeze it in the deep-freezer for one night, then overturn the hard frozen pie, so the silicone form can be removed easily.

Recommended sauces: strawberry, vanilla, chocolate sauce

You can prepare cakes with other fruits by keeping this proportion of ingredients. Instead of strawberries you can take raspberries, blueberries, blackberries, red-currants, sour cherries or wild berries as well.

Hint: Bake 2 thin sponge cake sheets, fill the form with the prepared cream only half, place the first cake sheet on it, then spread a thin layer of cream onto the sponge cake and close it with the other sponge cake sheet. In this way, the proportion of the sponge cake in relation to the cream can be increased.

For one 12-slice-form

Mix the corn starch with a bit of milk until smooth. Boil the remaining milk and simmer it with the milk-starch solution. Remove from the heat, add the sugar and the butter.

Put the high metal ring into the silicone form and spray a thin layer of the technical spray over it.

Stir the cooled béchamel sauce until smooth, add the plain yoghurt and the juice of the lemon, mix it, then loosen it with the whipped cream. Fix it with the properly prepared gelatine sheets.

Pour the finished cream into the prepared form, thicken it until void-free, then close it with the cooled sponge cake sheet.

Cover the baking-sheet with baking paper and place the 10 mm high baking ring on it.

Sift and mix the cocoa powder with the flour. Separate the eggs. Beat the egg whites with the sugar until foamy but not too stiff, carefully mix in the egg yolks, then gradually stir in the cocoa powder. Pour the mixture into the prepared baking ring and smooth it evenly. Bake in a preheated oven at 210°C for 12 to 13 minutes until ready.

Freeze it in the deep-freezer for one night, then turn the hard frozen pie over, so the silicone form can be removed easily.

Recommended sauces: wild berry, blueberry, black currant, sour cherry sauce

Hint: During the filling of the cake a sauce may be added to the prepared yogurt cream, which will furnish the cream with a marbled pattern.