Cream Catalana Cake

Ingredients

Directions

1. 1

   Separate 3 eggs. Beat the egg whites and 3 tablespoons of cold water until stiff, adding 100 g of sugar. Stir in egg yolks. Mix flour, 50 g starch and baking powder and fold into the egg mixture. Grease a springform pan (26 cm Ø). Pour in the mixture, smooth it down and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 20 minutes. Wash the lemon, grate dry and cut off half of the peel thinly.

2. 2

   Cut the vanilla pod in half lengthwise and scrape out the pulp with the back of a knife. Caramelise 50 g sugar. Add 425 ml milk carefully. Add vanilla pulp and stick and lemon peel as well and simmer until the caramel has dissolved. Mix 2 eggs, egg yolks and 50 g sugar in a saucepan. Soak gelatine in cold water. Stir 75 ml milk and 40 g starch until smooth and stir into the milk. Stir the milk through a sieve to the eggs while stirring. Bring the egg mixture to the boil while stirring, then immediately pour into a bowl. Squeeze the gelatine, dissolve in the egg mixture and chill for approx. 30 minutes. Stir from time to time. Remove the sponge cake from the oven, carefully remove from the rim after 10 minutes and let it cool down. Whip the cream until stiff and put it in a cool place.

3. 3

   Stir the milk through a sieve to the eggs while stirring. Bring the egg mixture to the boil while stirring, then immediately pour into a bowl. Squeeze the gelatine, dissolve in the egg mixture and chill for approx. 30 minutes. Stir from time to time. Remove the sponge cake from the oven, carefully remove from the rim after 10 minutes and let it cool down. Whip the cream until stiff and put it in a cool place. Select the raspberries. As soon as the cream starts to gel, fold in first the cream, then 350 g raspberries. Cut the sponge cake in half horizontally. Place a cake ring around the lower cake base, pour in the cream and cover with the other base. Put the cake in a cool place for at least 3 hours. Dust the cake thickly with icing sugar and carefully set aside with a crème brulee burner to create small drops of caramel. Decorate with the remaining raspberries

4. 4

   Select the raspberries. As soon as the cream starts to gel, fold in first the cream, then 350 g raspberries. Cut the sponge cake in half horizontally. Place a cake ring around the lower cake base, pour in the cream and cover with the other base. Put the cake in a cool place for at least 3 hours. Dust the cake thickly with icing sugar and carefully set aside with a crème brulee burner to create small drops of caramel. Decorate with the remaining raspberries

5. 5

   waiting time approx. 3 1/2 hours