Campari mango sand cake with pine sprinkles

Ingredients

Directions

1. 1

   Coarsely chop the pine nuts. Mix 100 g flour, 50 g sugar, 100 g soft butter and pine nuts with the dough hooks of the hand mixer to form crumbles, chill. Mix 200 g butter and 180 g sugar with the whisk of the hand mixer until creamy. Stir in the eggs one by one. Mix 320 g flour and baking powder. Alternately stir in crème fraiche.

2. 2

   Pour the dough into a greased, breadcrumbed box form (2 litres capacity; 30 cm length), smooth it down. Spread crumbles on top. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes, allow to cool, remove from the form. Select the raspberries for the filling. Squeeze lemons, measure 200 ml juice. Boil up lemon and mango juice, Campari, 200 g sugar and 10 g butter. Stir starch and a little cold water until smooth. Bind the juice with it. Whisk the egg yolks and fold into the cream. Fold in raspberries. Cut the cake twice horizontally.

3. 3

   Boil up lemon and mango juice, Campari, 200 g sugar and 10 g butter. Stir starch and a little cold water until smooth. Bind the juice with it. Whisk the egg yolks and fold into the cream. Fold in raspberries. Cut the cake twice horizontally. Spread the cream on the 2 lower cake layers. Put the cake together again and refrigerate for about 1 hour.