Fantastic spring cake

Name: Fantastic spring cake
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 500 g frozen raspberries; 150 g + something soft butter; 150 g + something Flour; 175 g Sugar; 125 g Sugar; 7-10 Tbsp Salt; 0,5 untreated lemon (grated peel and juice); 3 Eggs (Gr. M); 40 g Cornstarch; 1 heaped Tsp baking powder; 10 sheets white gelatine; 500 g Whipped cream; 800 g Whipped cream; 3 packages Cream stabiliser; 1 package Vanillin sugar; 7-10 Tbsp sugar blossoms (alternatively sugar pearls)

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

500 g frozen raspberries
150 g + something soft butter
150 g + something Flour
175 g Sugar
125 g Sugar
7-10 Tbsp Salt
0,5 untreated lemon (grated peel and juice)
3 Eggs (Gr. M)
40 g Cornstarch
1 heaped Tsp baking powder
10 sheets white gelatine
500 g Whipped cream
800 g Whipped cream
3 packages Cream stabiliser
1 package Vanillin sugar
7-10 Tbsp sugar blossoms (alternatively sugar pearls)

Directions

1
Defrost the berries for the spring cake. Grease a springform pan (26 cm Ø) and dust with flour. Stir 150 g butter, 175 g sugar, 1 pinch of salt, lemon peel and lemon juice until creamy. Stir in the eggs one by one. Mix 150 g flour, starch and baking powder, stir in. Spread into the form. Bake in the preheated oven (electric oven:175 °C/ convection oven: 150 °C/gas: level 2) for about 25 minutes. Cool down.
2
Soak the gelatine in cold water. Pass berries through a sieve and mix with 125 g sugar. Squeeze the gelatine and dissolve at low heat. Stir in 2 tbsp. raspberry puree, then stir into the rest of the puree. Chill for about 5 minutes until it starts to gel.
3
Cut the cake base in half horizontally. Close the cake ring around the lower cake base. Whip 500 g cream until stiff. Fold into the purée. Spread on the lower cake base. Place 2nd cake base on top. Chill for about 4 hours.
4
Whip 800 g cream until stiff, pouring in cream firming agent and vanillin sugar. Spread a thin layer of cream on the cake. Pour the rest of the cream in portions into a piping bag (large star-shaped spout). Spray rosettes on the whole spring cake and decorate with sugar flowers etc.