Baumkuchen cake with raspberry cream cheese

Name: Baumkuchen cake with raspberry cream cheese
Cook time: 1 h 30 min
Total time: 10 h 30 min
Yield: 16
Ingredients: 750 g frozen raspberries; 200 g soft butter; some soft butter; 200 g Sugar; 100 g Sugar; Two pck. Vanilla sugar; 5 Eggs (Gr. M); 30 g Cornstarch; 50 g Cornstarch; 3 TABLESPOONS brown rum; 120 g Flour; 1/2 pck. Baking Powder; 7-10 Tbsp Salt; 7 sheets white gelatine; 400 g Double cream cheese; 250 g Whipped cream

AUTHOR
Avis Adkins

DIFFICULTY
not easy

RATING

Fancy a little excursion into fruity pies? Here you go: Mix the raspberry cream and spread it on the Baumkuchen base. Finally add fruit puree swirls - ready

COOK TIME
90 mins

TOTAL TIME
630 mins

Ingredients

Servings: 16

750 g frozen raspberries
200 g soft butter
some soft butter
200 g Sugar
100 g Sugar
Two pck. Vanilla sugar
5 Eggs (Gr. M)
30 g Cornstarch
50 g Cornstarch
3 TABLESPOONS brown rum
120 g Flour
1/2 pck. Baking Powder
7-10 Tbsp Salt
7 sheets white gelatine
400 g Double cream cheese
250 g Whipped cream

Directions

1
Defrost frozen raspberries in a bowl at room temperature for 2-3 hours.
2
Whip 200 g butter with 200 g sugar and 1 vanilla sugar in the food processor for 8-10 minutes until thick and creamy. Separate 3 eggs. First stir in egg yolks, then whole eggs with 30 g starch alternately. Stir in rum. Sieve 50 g starch, flour and baking powder. Stir into the butter-egg-cream in 2 portions. Beat the egg white with 1 pinch of salt until stiff. Fold into the dough in 2-3 portions.
3
Preheat the oven grill. Grease the edge and bottom of a springform pan (26 cm Ø) well. Spread a thin layer (approx. 2 tbsp. dough) on the bottom of the springform pan. Grill in the oven until the dough is light brown. Take out immediately and spread the next thin layer of dough. Grill over again. Process the rest of the dough in the same way (9-10 layers in total).
4
Let the Baumkuchen cool down in the mould. Remove from the mould and lift onto a cake plate. Place a cake rim or the edge of a springform pan around the base.
5
Soak gelatine in cold water. Mix cream cheese, 100 g sugar and 1 vanilla sugar. Put 250 g raspberries aside. Finely puree the rest of the raspberries in a tall mixing bowl with a hand blender, put approx. 100 g of the puree aside. Stir the rest of the puree into the cream cheese. Squeeze out the gelatine well and dissolve in a small pot at very low heat. Stir 4-5 tablespoons of raspberry cream into the gelatine by the spoonful, then stir everything into the rest of the raspberry cream. Chill for 7-8 minutes until the cream begins to gel.
6
Whip the cream until stiff. Fold into 2 portions under the gelling cream. Fold in whole raspberries. Spread the cream loosely on the cake base. Pour 100 g raspberry puree in blobs onto the cream and fold in streaks with a fork. Chill the cake for about 5 hours. Then carefully remove from the edge of the cake tin and arrange.