Almond meringue cake with raspberries

Name: Almond meringue cake with raspberries
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 4 Eggs (Gr. M); 125 g soft butter/margarine; 125 g + 50 g sugar; 2 Pckch. Vanillin sugar, salt; 150 g flour, 1 teaspoon baking powder; 2 TABLESPOONS Milk; 200 g + 1 tablespoon icing sugar; 100 g flaked almonds; 100 g Marzipan raw mass; 400 g Double cream cream cheese; 200 g Whipped cream; 250 g frozen raspberries

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

4 Eggs (Gr. M)
125 g soft butter/margarine
125 g + 50 g sugar
2 Pckch. Vanillin sugar, salt
150 g flour, 1 teaspoon baking powder
2 TABLESPOONS Milk
200 g + 1 tablespoon icing sugar
100 g flaked almonds
100 g Marzipan raw mass
400 g Double cream cream cheese
200 g Whipped cream
250 g frozen raspberries

Directions

1
Grease a springform pan (26 cm Ø). Separate the eggs. Cream the fat, 125 g sugar, 1 packet of vanillin sugar and 1 pinch of salt. Stir in the egg yolks one after the other. Mix flour and baking powder and stir in alternately with the milk
2
Spread half the dough into the mould. Beat the egg whites until stiff, adding 200 g icing sugar. Spread half of the beaten egg white on the dough and sprinkle half of the almonds over it. Bake in the preheated oven (electric cooker: 175 °C / convection oven: 150 °C / gas mark 2) for 20-25 minutes. Bake the remaining dough, beaten egg white and almonds in the same way. Let the cake base cool down
3
Coarsely grate the marzipan. Mix well with cheese, 50 g sugar and 1 packet of vanillin sugar. Whip cream until stiff, fold in. Chill for about 1/2 hour.
4
Defrost the raspberries. Spread the cream on 1. floor. Spread the raspberries over it
5
Put the floor on top. Chill the cake for about 1 hour. Dust with 1 tablespoon icing sugar