Fine vanilla mousse cake with raspberries

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Directions

1. 1

   Separate eggs. Cream butter and 200 g sugar. Stir in the egg yolks one by one. Mix flour and baking powder and stir in alternately with 100 ml milk. Spread the dough into 2 greased springforms (26 cm Ø) and smooth it down. Beat the egg white and 1 pinch of salt until stiff.

2. 2

   Sprinkle 300 g sugar. Keep beating until the sugar is completely dissolved. Pour 4 tablespoons of meringue into a piping bag with a small star-shaped spout and squirt flowers onto a baking tray lined with baking paper. Spread the rest of the meringue loosely on the dough, leaving about 2 cm of edge free. Bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 35 minutes, then let cool off. Let meringue blossoms dry for approx. 2 hours at 50 °C in the slightly opened oven of the electric cooker. For the filling select raspberries. Put 200 ml cold milk into a mixing cup rinsed with hot water. Add cream powder and mix briefly with the whisk of the hand mixer. Then whip at highest setting for 3 minutes. Carefully fold in 200 g raspberries. Spread on a meringue base and place in a cold room for about 2 hours. (Not in the refrigerator!) Place the second base on top.

3. 3

   For the filling select raspberries. Put 200 ml cold milk into a mixing cup rinsed with hot water. Add cream powder and mix briefly with the whisk of the hand mixer. Then whip at highest setting for 3 minutes. Carefully fold in 200 g raspberries. Spread on a meringue base and place in a cold room for about 2 hours. (Not in the refrigerator!) Place the second base on top. Decorate with meringue blossoms, remaining raspberries and sugar pearls. Serve dusted with icing sugar

4. 4

   waiting time approx. 2 hours

Nutrition Facts

KCAL
450 kcal

CARBS
63 g

FATS
19 g

PROTEINS
8 g