Easter cake with raspberry cream
easy
120 mins
120 mins
Ingredients
- 150 g Flour
- 75 g Butter or margarine
- 30 g Sugar
- 1 package Vanillin sugar
- 1 Egg yolk (size M)
- 1 pinch Salt
- 4 Eggs (size M)
- 100 g Sugar
- 1 package Vanillin sugar
- 75 g Flour
- 75 g Cornstarch
- 1 TEASPOON Baking Powder
- baking paper
- 1 (250 g) Package
- 7-10 Tbsp frozen raspberries
- 5 sheets Gelatine
- 7-10 Tbsp Juice and grated
- 7-10 Tbsp Bowl of 1/2 untreated
- 7-10 Tbsp Lemon
- 50 g Sugar
- 1 package Vanillin sugar
- 1 1/2 (each 200 g) Mugs
- 7-10 Tbsp Whipped cream
- 2 TABLESPOONS Raspberry Jam
- 300 g Marzipan raw mass
- 100 g Icing sugar
- 50 g crushed pistachio kernels
- 7-10 Tbsp Cling film
- 150 g colorful marzipan
- 7-10 Tbsp colourful candies
- 3 Z
- 7-10 Tbsp Protein
Directions
- 1
Quickly knead all the ingredients for the shortcrust pastry into a smooth dough. Wrap in foil and place in the fridge for 30 minutes. Roll out the dough on a springform pan (26 cm Ø) and prick several times with a fork.
- 2
Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for about 15 minutes. For the filling, defrost the raspberries at room temperature. For the sponge cake, separate the eggs. Beat the egg white and 4 tablespoons of lukewarm water until stiff.
- 3
Then slowly pour in the sugar and vanillin sugar. Stir in the egg yolks bit by bit. Mix flour, cornstarch and baking powder, sieve onto the egg foam and carefully fold in. Spread on a baking tray lined with baking paper and bake at the same temperature for 10-12 minutes.
- 4
Turn the sponge onto a cloth sprinkled with sugar. Remove paper and cover the sponge cake with a damp cloth. Soak the gelatine in cold water. Puree raspberries, lemon juice and zest.
- 5
Mix with sugar and vanillin sugar. Dissolve gelatine, stir in. Whip 1 cup of cream until stiff and fold into the raspberry puree when it starts to set. Spread the sponge cake plate with raspberry cream and cut into 5 cm wide strips.
- 6
Warm the jam and spread it on the shortcrust pastry base. Roll up a strip of sponge cake and place it in the middle of the shortcrust pastry base. Place the other strips one after the other around it. Put the cake in a cool place for at least 1 hour.
- 7
Whip the rest of the cream until stiff. Knead marzipan paste and icing sugar. Roll out between cling film to a plate (approx. 40 cm Ø). Spread the cake thinly with cream and cover with the marzipan plate.
- 8
Press marzipan on the edge. Sprinkle the edge with pistachios. Cut off any excess marzipan. Shape small Easter eggs (use otherwise). Refrigerate again. Form Easter bunny, ducklings and leaves from the coloured marzipan.
- 9
Decorate the cake with the figurines, sugar eggs and sugar flowers. Spread the edge with egg white and press on the chopped pistachios. Makes about 12 pieces.
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