Flower cake with lemon and raspberry cream

Name: Flower cake with lemon and raspberry cream
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 3 Eggs (size M); 100 g Sugar; 1 package Vanillin sugar; 75 g Flour; 75 g Cornstarch; 1 heaped Tsp baking powder; baking paper; 375 g frozen raspberries; 5 sheets white gelatine; 1 untreated lemon; 650 g Whipped cream; 100 g Sugar; 50 g crushed pistachio kernels

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

3 Eggs (size M)
100 g Sugar
1 package Vanillin sugar
75 g Flour
75 g Cornstarch
1 heaped Tsp baking powder
baking paper
375 g frozen raspberries
5 sheets white gelatine
1 untreated lemon
650 g Whipped cream
100 g Sugar
50 g crushed pistachio kernels

Directions

1
Separate eggs, beat egg whites and 3 tablespoons of water until stiff. Add sugar and vanillin sugar. Stir in the egg yolks one after the other. Mix flour, cornstarch and baking powder and sieve onto the egg foam mixture.
2
Carefully fold in and spread into a springform pan lined with baking paper (26 cm Ø). Bake in a preheated oven (electric: 175 °C/ gas: level 2) for 25-30 minutes. Let them cool down.
3
Put the raspberries on a plate to defrost. Refreeze some nice berries for decoration. Soak gelatine in cold water. Wash the lemon, grate the peel and squeeze the juice. Squeeze 2 sheets of gelatine, dissolve and mix with lemon juice and zest.
4
Whip 250 g whipped cream and 40 g sugar until stiff. Stir in lemon gelatine. Slice the sponge cake once and place the edge of the springform pan around the bottom. Spread lemon cream on top and cover with the other cake layer.
5
Put in a cool place for about 30 minutes. Meanwhile beat 150 g cream and 10 g sugar until stiff. Remove the cake from the edge of the springform pan and spread the sides with cream. Fill the rest of the cream into a piping bag with star-shaped spout and put it in a cool place.
6
Sprinkle the edge of the cake with chopped pistachios and put in a cool place. Puree the defrosted raspberries and pass through a sieve. Mix with the remaining sugar. Squeeze out the remaining gelatine, dissolve and stir into the pureed raspberries.
7
Cold. In the meantime whip the rest of the cream until stiff. When the puree begins to gel, fold in the cream. Spread the cake with the cream so that the cream is thicker at the edges. Then spread the cream with a small dough scraper from the edge to the middle, so that a blossom appears.
8
Decorate the middle of the cake with cream tuffs and place the frozen raspberries around the tuffs. Makes about 16 pieces.