Bionade Crown

Ingredients

Directions

1. 1

   Cream fat, 125 g sugar, vanillin sugar and salt with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour with baking powder, stir into the dough with 4 tablespoons of Bionade. Pour the dough into a silicone cake tin (crown form; 1 litre capacity). Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Let the cake cool down a little, turn out of the tin and let it cool down on a cake rack.

2. 2

   Soak gelatine in cold water. Beat the mascarpone, quark, lemon juice and 5 tablespoons of sugar vigorously with the whisks of the hand mixer for about 1 minute. Whip cream until stiff and fold in. Squeeze out the gelatine, dissolve over low heat. Stir 2-3 tablespoons Bionade into the gelatine, then stir the gelatine into 7 tablespoons Bionade. Add the raspberries. Chill for about 10 minutes until the Bionade starts to gel. Fold everything except 3 tablespoons into the cream. Put the crown on a cake plate. Spread the cream in the crown and spread the rest of the Bionade on top. Chill the cake for 2-3 hours. Mix icing sugar with 2 tablespoons of Bionade.

3. 3

   Fold everything except 3 tablespoons into the cream. Put the crown on a cake plate. Spread the cream in the crown and spread the rest of the Bionade on top. Chill the cake for 2-3 hours. Mix icing sugar with 2 tablespoons of Bionade. Spread the icing on the cake and decorate with pearls. Let it dry. Dust with icing sugar

4. 4

   waiting time approx. 3 hours