Martha’s Pot Cake

For Martha’s pot pie, first prepare the sponge cake base. To do this, beat egg whites, cold water, a pinch of salt with about 1/3 of the sugar until stiff. Beat the yolks with the rest of the sugar until foamy, add the beaten egg whites and sift the flour/maize mixture over them.

Gently fold everything in and mix well. Then pour into a greased cake pan and bake at 180 degrees convection oven for about 25 – 30 minutes on the lowest rack. Let cool briefly, remove from the pan and let cool until done.

Cut in the middle. Spread the base with jam (depending on the fruit you add, strawberry, blackberry, etc.).

For the filling, mix well curd cheese with lemon juice and sugar, add dissolved gelatine (slightly cooled) or agartine. To avoid lumps, first mix a few spoonfuls of the curd mass with the dissolved gelatine and then stir this mass well into the curd mass. Only then fold in the whipped cream (not before the gelatine, otherwise the mixture will melt).

Place the sponge cake base in the closed cake ring. When the curd mixture begins to set slightly, spread about half of it on the cake base, then add fruit to taste (in summer, e.g. strawberries, blueberries, blackberries, raspberries…., in winter, canned tangerines are very good). Spread the rest of the curd mixture and put the second part of the biscuit mixture as a lid.

At least 4 hour

Preparation Tip:

Garnish Martha's pot pie with fresh strawberries and some whipped cream before serving.

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