Advocaat raspberry cake

Ingredients

Directions

1. 1

   Beat the eggs, 200 g icing sugar and vanillin sugar with a whisk of the hand mixer until thick and creamy. Slowly add the oil and eggnog and mix together. Mix flour, starch and baking powder, sieve over it and stir in briefly. Grease a box cake tin (25 cm long) and dust with flour. Pour in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 70-80 minutes.

2. 2

   Cool in the tin for 10 minutes, turn out and let cool on a cake rack. Stir 150 g jelly until smooth. Cut the cake twice horizontally. Spread half of the jelly on the bottom cake base. Carefully place the second cake layer on top and smooth down the rest of the jelly. Place the lid on top. Dust the cake with 2 tablespoons of icing sugar and chill. Caramelise the sugar in a pan. Add 25 g jelly, remove from heat. Turn the almonds in the raspberry caramel. Lightly brush aluminium foil with oil.

3. 3

   Place the lid on top. Dust the cake with 2 tablespoons of icing sugar and chill. Caramelise the sugar in a pan. Add 25 g jelly, remove from heat. Turn the almonds in the raspberry caramel. Lightly brush aluminium foil with oil. Place almonds on top and let them set. Decorate cake with almonds

4. 4

   waiting time approx. 2 hours