Raspberry and almond cake with ombre cream

AUTHOR
Cassandra Brock
DIFFICULTY
easy
RATING
5 2
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 16
  • 300 g frozen raspberries
  • 3 Eggs (Gr. M)
  • 7-10 Tbsp Salt
  • 75 g + 100 g sugar
  • 1 package Vanilla sugar
  • 75 g Flour
  • 50 g crushed almonds
  • 1 heaped Tsp baking powder
  • 6 sheets white gelatine
  • 500 g Cream curd
  • 200 g + 300 g whipped cream
  • 7-10 Tbsp pink food colouring
  • 30 g pink and white minibaiser
  • 7-10 Tbsp Raspberries
  • baking paper

Directions

  1. 1

    Defrost frozen berries. For the sponge cake, line the bottom of a springform pan (24 cm Ø) with baking paper. Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Separate the eggs.

  2. 2

    Beat the egg whites, 1 pinch of salt and 3 tablespoons of cold water with the whisk of the mixer until stiff, adding 75 g sugar and vanilla sugar. Stir in the egg yolks one after the other. Mix flour, almonds and baking powder.

  3. 3

    Carefully lift under the egg mass. Pour into the mould and smooth it down. Bake in a hot oven for about 15 minutes. Take out and let cool in the tin.

  4. 4

    For the filling, soak gelatine in cold water. Pass the berries through a sieve. Squeeze the gelatine and dissolve in a pot. Remove from the heat. Stir in berry puree. Mix in a bowl with quark and 100 g sugar.

  5. 5

    Whip 200 g cream until stiff and fold in.

  6. 6

    Loosen the sponge cake from the tin, remove baking paper. Cut through horizontally twice. Place a cake ring around the lower base. Spread about half of the berry cream on it. Place the middle cake base on top.

  7. 7

    Spread the rest of the cream on top. Place the upper base on top. Chill for at least 3 hours.

  8. 8

    For the decoration, whip 300 g cream until stiff. Approx. 1⁄4 Colour cream with food colouring pale pink, approx. 1⁄4 Colour cream bright pink. Remove cake from the ring. Spread the rest of the white cream all around the cake.

  9. 9

    Spread the rim with pink cream vertically all around. Then spread pink cream all around the bottom edge, blurring the colour transitions slightly. Decorate with mini meringue and raspberries.

Nutrition Facts

KCAL
260 kcal
CARBS
20 g
FATS
16 g
PROTEINS
8 g