Raspberry and soured milk cake

Name: Raspberry and soured milk cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 4 Eggs Size (M); 270 g Icing sugar; 2 packages Vanillin sugar; 125 ml Egg liqueur; 125 ml Oil; 180 g Flour; 1 TEASPOON Baking Powder; 8 sheets Gelatine; 500 g Soured milk; 1 untreated lemon; 500 g Whipped cream; 300 g frozen raspberries; 1 package Cream stabiliser; 7-10 Tbsp Cocoa

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

4 Eggs Size (M)
270 g Icing sugar
2 packages Vanillin sugar
125 ml Egg liqueur
125 ml Oil
180 g Flour
1 TEASPOON Baking Powder
8 sheets Gelatine
500 g Soured milk
1 untreated lemon
500 g Whipped cream
300 g frozen raspberries
1 package Cream stabiliser
7-10 Tbsp Cocoa

Directions

1
Cream eggs, 170 g icing sugar and 1 packet of vanillin sugar with the whisks of the hand mixer. Stir in egg liqueur and oil. Mix flour and baking powder, sieve and stir in. Fill the dough into a greased springform pan (26 cm Ø) and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 40 minutes. In the meantime, wash the lemon, rub dry and grate the peel. Halve the lemon and squeeze the juice.
2
Soak the gelatine. Mix soured milk, 100 g icing sugar, lemon juice and zest. Squeeze gelatine, dissolve. Mix with 2 tablespoons of soured milk mass, then stir into the remaining soured milk mass. Put the mixture in a cool place. Whip 250 g cream until stiff. When the mixture begins to gel, fold in the cream. Fold in frozen raspberries. Take the base out of the oven, let it cool down and turn it out onto a cake rack. Let the base cool down and cut it in half horizontally. Place the bottom cake layer on a cake plate and enclose with a cake ring. Pour in the raspberry cream, smooth it down and place the upper cake layer on top. Chill the cake for about 3 hours.
3
When the mixture begins to gel, fold in the cream. Fold in frozen raspberries. Take the base out of the oven, let it cool down and turn it out onto a cake rack. Let the base cool down and cut it in half horizontally. Place the bottom cake layer on a cake plate and enclose with a cake ring. Pour in the raspberry cream, smooth it down and place the upper cake layer on top. Chill the cake for about 3 hours. Mix 1 sachet of vanilla sugar and cream thickener. Whip the cream until stiff, pouring in the whipping cream mixture. Remove cake ring. Spread the cake with cream. Place paper strips (approx. 1 1/2 cm wide) at regular intervals on the cake surface and dust with cocoa. Carefully remove the paper strips.
4
Mix 1 sachet of vanilla sugar and cream thickener. Whip the cream until stiff, pouring in the whipping cream mixture. Remove cake ring. Spread the cake with cream. Place paper strips (approx. 1 1/2 cm wide) at regular intervals on the cake surface and dust with cocoa. Carefully remove the paper strips.
5
3 3/4 hours waiting time