Almond sponge cake with raspberry cream

Ingredients

Directions

1. 1

   Separate eggs. Beat egg whites until stiff. Add sugar and 1 packet of vanilla sugar. Carefully stir in the egg yolks. Mix flour, starch, almonds and baking powder, pour onto the egg mixture and fold in carefully. Line the bottom of a springform pan (20 cm Ø) with baking paper.

2. 2

   Fill in the dough and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 20 minutes. Let it cool down on a cake rack. Take out of the tin and pull off baking paper. Whip 1 cup of cream and remaining vanilla sugar until stiff. At the same time, allow the cream setting agent to trickle in. Sort the raspberries and crush about 50 g with a fork. Add raspberry puree and approx. 100 g raspberries to the cream and fold in. Cut the sponge cake once crosswise. Spread the raspberry cream on the bottom cake layer and place the second cake layer on top. Whip the remaining cream until stiff and spread the cake all around. Spread the rest of the raspberries on the cake and dust with icing sugar.

3. 3

   Sort the raspberries and crush about 50 g with a fork. Add raspberry puree and approx. 100 g raspberries to the cream and fold in. Cut the sponge cake once crosswise. Spread the raspberry cream on the bottom cake layer and place the second cake layer on top. Whip the remaining cream until stiff and spread the cake all around. Spread the rest of the raspberries on the cake and dust with icing sugar. If you like, sprinkle with lemon peel strips and serve decorated with mint. Makes about 8 pieces