8 egg yolks
8 Tbsp sugar
8 heaping Tbsp cake and pastry cake flour
8 egg whites
rind of 1 lemon
4/5 of a cup but it is probably easier to just use a measuring cup that shows ml on the side and measure to 200ml.
2/3 cup golden raisins
1 cup of candied citrus peel
1 cup of candied fruit
1-1/3 cup half and half or whole milk
1/2 vanilla bean, split
5 egg yolks
1 cup sugar
1 pkg. Knox gelatine
1-2/3 cups whipping cream
• Soak the raisins in rum.
• Dice the candied fruit and set aside.
• Preheat the oven to 350F.
• Line the bottom of two spring form cake pans with parchment paper.
• In a large mixing bowl beat the egg yolks for 4 minutes.
• In a separate bowl whisk together the zest and the cake flour.
• Gradually beat the flour mixture into the yolk mix.
• Wash the beaters and beat the egg whites until very stiff peaks form.
• Gradually and gently fold the egg whites into the beaten egg yolks.
• Divide the batter between two spring form round cake pans .
• Bake at 350F until the middle springs back.
• Meanwhile start making the cream filling.
• Place the 5 egg yolks and 1-1-3 cup of half and half in a mid sized pot.
• Cut half of a vanilla bean open. With a sharp knife scrape out the beans and add to the pot. Add the bean too.
• Add 1 cup sugar and continuously stirring bring to the boil, but just.
• Remove custard from heat.
• Dissolve the gelatine in 1/4 cup of cold water, and immediately add to the custard.
• Let custard cool down to room temperature.
• When the cakes are done remove from the oven and let them cool completely.
• Run a blunt knife around the edge of each cake and release the spring mechanisms.
• Peel of the parchment papers and place cakes on a level surface.
• Cut both cakes into two layers and set aside.
• Wash and dry one of the spring form cake pans and set aside.
• When the custard cooled to room temperature prepare the whipping cream.
• In a clean bowl whip the cream until stiff peaks form.
• Fold whipped cream into the custard.
• Strain the rum off the raisins.
• Take the clean spring form cake pan and begin layering the cake.
• Place one cake layer in the pan.
• Sprinkle the top with 1/4 of the rum that was strained off from soaking the raisins.
• Spread about 1/4 of the cream on the top.
• Dot the top with 1/4 cup of the candied peel and 1/4 cup of the candied fruit.
• Cover with the next layer of cake, spread with filling and dot with the fruit peel and candied fruit.
• Continue until all the cake layers, cream filling and fruit filling is gone.
• Cover and place in the fridge for a night.
• Next day remove cake from spring form cake pan.
• Smooth out the filling that spilled out to the sides, place cake on a platter and serve.