Diaper cake with raspberries

Ingredients

Directions

1. 1

   Beat the eggs, 3 tablespoons of water, 125 g sugar and 1 packet of vanilla sugar with the whisk of the hand mixer until frothy. Mix flour, starch, baking powder and cocoa and sieve over the egg-sugar mixture. Carefully fold in. Line a baking tray (approx. 37 x 32 cm) with baking paper. Put the dough on top and smooth it down. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 10-12 minutes. Turn out onto a damp cloth sprinkled with sugar.

2. 2

   Peel off baking paper. Cover the sponge cake base with a damp cloth. Let it cool down. In the meantime soak gelatine in cold water. Mix the soured milk, lemon juice, remaining sugar and vanillin sugar. Squeeze out the gelatine and dissolve in a pot at low heat. Add to the soured milk mixture while stirring. Let it gel in the refrigerator for 30-40 minutes. In the meantime, select the raspberries. Whip 1 cup of cream until stiff. When the soured milk mass begins to gel, fold in the cream. Cut the dough lengthwise into 5 strips about 6 cm wide. Spread the strips of dough with the soured milk mixture and spread the raspberries, except for 16 pieces for decoration, on the cream and press carefully. Form a strip into a snail and place it in the middle of a cake plate.

3. 3

   Let it gel in the refrigerator for 30-40 minutes. In the meantime, select the raspberries. Whip 1 cup of cream until stiff. When the soured milk mass begins to gel, fold in the cream. Cut the dough lengthwise into 5 strips about 6 cm wide. Spread the strips of dough with the soured milk mixture and spread the raspberries, except for 16 pieces for decoration, on the cream and press carefully. Form a strip into a snail and place it in the middle of a cake plate. Continue the next strips until the cake is evenly round. Place a cake ring around the cake and refrigerate for about 2 hours. Whip the rest of the cream until stiff. Spread the cake all around. Pour something to decorate into a piping bag with star-shaped spout and spray tuffs onto the cake. Sprinkle the cake rim with chocolate flakes. Serve with the rest of the raspberries and, if desired, decorated with lemon balm.

4. 4

   Continue the next strips until the cake is evenly round. Place a cake ring around the cake and refrigerate for about 2 hours. Whip the rest of the cream until stiff. Spread the cake all around. Pour something to decorate into a piping bag with star-shaped spout and spray tuffs onto the cake. Sprinkle the cake rim with chocolate flakes. Serve with the rest of the raspberries and, if desired, decorated with lemon balm.