Biscuit casserole with raspberries

Name: Biscuit casserole with raspberries
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Raspberries; 7 heaped Tbsp Sugar; 2-3 TABLESPOONS Raspberry Spirit; 4 Eggs (Gr. M); 7-10 Tbsp Salt; 2-3 Drop; 7-10 Tbsp Lemon Flavour; 100 g Flour; 7-8 TABLESPOONS Whipped cream; 7-10 Tbsp Grease; 7-10 Tbsp Icing sugar; 7-10 Tbsp Mint

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Raspberries
7 heaped Tbsp Sugar
2-3 TABLESPOONS Raspberry Spirit
4 Eggs (Gr. M)
7-10 Tbsp Salt
2-3 Drop
7-10 Tbsp Lemon Flavour
100 g Flour
7-8 TABLESPOONS Whipped cream
7-10 Tbsp Grease
7-10 Tbsp Icing sugar
7-10 Tbsp Mint

Directions

1
Sort the raspberries, rinse if necessary. Mix with 3 tbsp. sugar and raspberry brandy, let stand for about 10 minutes. Puree half the raspberries, pass through a fine sieve
2
Separate eggs. Beat the egg whites and 1 pinch of salt until stiff, adding 1 tablespoon of sugar. Beat the egg yolks, 3 tbsp. sugar and flavour until creamy. Stir in flour and cream briefly. Immediately fold in 2 portions of beaten egg white. Pour 2/3 marinated raspberries into a greased casserole dish (approx. 1 l capacity). Spread the dough and the rest of the berries on top
3
Bake in the preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: level 2) for 30-35 minutes. Dust with icing sugar and decorate. Add the raspberry puree