Fruit biscuit with raspberries

Name: Fruit biscuit with raspberries
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 2 Eggs (size M); 60 g Sugar; 1 package Vanillin sugar; 30 g Flour; 30 g Cornstarch; 25 g crushed almonds; 7-10 Tbsp Fat and breadcrumbs; 2 sheets white gelatine; 2 Eggs (size M); 60 g Sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 4 TABLESPOONS Lemon juice; 100 g Whipped cream; 250 g Raspberries; 2 TABLESPOONS crushed pistachio kernels; 2 TABLESPOONS crushed almonds; 7-10 Tbsp Lemon balm

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

2 Eggs (size M)
60 g Sugar
1 package Vanillin sugar
30 g Flour
30 g Cornstarch
25 g crushed almonds
7-10 Tbsp Fat and breadcrumbs
2 sheets white gelatine
2 Eggs (size M)
60 g Sugar
7-10 Tbsp grated rind of 1 untreated lemon
4 TABLESPOONS Lemon juice
100 g Whipped cream
250 g Raspberries
2 TABLESPOONS crushed pistachio kernels
2 TABLESPOONS crushed almonds
7-10 Tbsp Lemon balm

Directions

1
Separate the eggs for the sponge cake. Beat egg whites until stiff. Add sugar and vanilla sugar. Fold in egg yolk. Sieve flour and starch onto the egg foam mixture. Add ground almonds and carefully fold everything into the egg cream with a whisk.
2
Pour the sponge mixture into a greased fruitcake tin (26 cm Ø) sprinkled with breadcrumbs and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for about 15 minutes. Remove from the mould and let it cool down. For the cream, soak gelatine in cold water. Separate the eggs. Beat the egg yolks and 2 tablespoons of hot water until frothy. Sprinkle in sugar. Stir until the sugar is dissolved. Add lemon zest and juice. Squeeze out the gelatine and dissolve at low heat. Stir into the foam mixture. Chill for about 10 minutes. Whip cream and egg whites separately until stiff and fold into the cream one after the other.
3
Add lemon zest and juice. Squeeze out the gelatine and dissolve at low heat. Stir into the foam mixture. Chill for about 10 minutes. Whip cream and egg whites separately until stiff and fold into the cream one after the other. Spread the lemon cream on the cooled down base. Select the raspberries and spread on the cream. Leave to set in the fridge for approx. 2 hours. Finely chop or grind the pistachio kernels. Mix with the almonds and sprinkle over the cake. Decorate with lemon balm leaves as desired. Makes about 12 pieces
4
Select the raspberries and spread on the cream. Leave to set in the fridge for approx. 2 hours. Finely chop or grind the pistachio kernels. Mix with the almonds and sprinkle over the cake. Decorate with lemon balm leaves as desired. Makes about 12 pieces