Raspberry and egg liqueur cake with gingerbread sponge cake

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 3 tablespoons of water until stiff and finally pour in 100 g of sugar. Stir in the egg yolks one after the other. Add almonds and lemon zest. Mix flour, cornstarch, baking powder and gingerbread spice, sieve onto the egg foam and fold in carefully. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for approx. 25 minutes. Let the sponge cake cool down.

2. 2

   In the meantime defrost the raspberries, up to 50 g. Soak gelatine in cold water. Puree 300 g defrosted raspberries and lemon juice and pass through a sieve. Mix raspberry puree and 100 g sugar. Squeeze 5 sheets of gelatine, dissolve and mix with the raspberry puree. Chill for about 10 minutes. Whip 300 g cream until stiff and fold into the raspberry puree. Drain 150 g thawed raspberries well. Cut the sponge cake once and place a cake ring around the bottom cake base. Put half of the raspberry cream on top, sprinkle with raspberries and spread with the rest of the cream. Cover with the second sponge cake base and chill. Dissolve 3 sheets of gelatine and mix with advocaat. Whip 250 g cream and vanillin sugar until stiff. Finally, fold in the advocaat. Spread the advocaat cream on the second cake base so that a slight hollow is created in the middle. Put the cake in a cool place for about 2 hours. Fill up the raspberry syrup with 100 ml water to 150 ml and heat up.

3. 3

   Put half of the raspberry cream on top, sprinkle with raspberries and spread with the rest of the cream. Cover with the second sponge cake base and chill. Dissolve 3 sheets of gelatine and mix with advocaat. Whip 250 g cream and vanillin sugar until stiff. Finally, fold in the advocaat. Spread the advocaat cream on the second cake base so that a slight hollow is created in the middle. Put the cake in a cool place for about 2 hours. Fill up the raspberry syrup with 100 ml water to 150 ml and heat up. Dissolve 2 sheets of gelatine in it, add the remaining frozen raspberries and allow to cool. Just before gelling, spread with a spoon on the middle of the cake and refrigerate again for about 2 hours. In the meantime, roughly chop the chocolate coating and melt it on a hot water bath. Let it cool down a bit, put it into a small freezer bag and cut a small corner. Spray small fir trees on a piece of baking paper and put them in a cool place. Whip 150 g cream and 1 teaspoon sugar until stiff. Pour into a piping bag with a large perforated spout. Remove the cake from the cake ring and decorate with cream tuffs and chocolate trees. Makes about 16 pieces

4. 4

   Dissolve 2 sheets of gelatine in it, add the remaining frozen raspberries and allow to cool. Just before gelling, spread with a spoon on the middle of the cake and refrigerate again for about 2 hours. In the meantime, roughly chop the chocolate coating and melt it on a hot water bath. Let it cool down a bit, put it into a small freezer bag and cut a small corner. Spray small fir trees on a piece of baking paper and put them in a cool place. Whip 150 g cream and 1 teaspoon sugar until stiff. Pour into a piping bag with a large perforated spout. Remove the cake from the cake ring and decorate with cream tuffs and chocolate trees. Makes about 16 pieces

5. 5

   waiting time approx. 6 hours

Nutrition Facts

KCAL
300 kcal

CARBS
27 g

FATS
18 g

PROTEINS
5 g