Raspberry biscuit cake

Ingredients

Directions

1. 1

   Separate eggs. Beat egg whites until stiff. Add salt and 150 g sugar. Add egg yolk and stir in. Mix flour, starch and baking powder. Sift over the egg mixture and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge mixture. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 25-30 minutes.

2. 2

   Let the sponge cake cool down on a cake rack and remove from the edge of the springform pan with a knife. Soak gelatine in cold water. Select the raspberries. Weigh out about 150 g, puree with a blender and pass through a sieve. Add 1 packet of vanilla sugar and mix. Mix buttermilk, lemon juice and zest, remaining sugar and vanillin sugar and measure 1/4 litre of it and set aside. Add pureed raspberries to the remaining buttermilk mixture and mix. Squeeze 8 sheets of gelatine well and dissolve at low heat. Add raspberry buttermilk to the gelatine while stirring and refrigerate for 20-30 minutes while stirring occasionally. In the meantime, remove the sponge cake from the mould and cut through horizontally twice. Place a cake ring around the lower cake base. Whip 1 cup of cream until stiff. When the raspberry buttermilk begins to gel, fold in the cream. Spread about half of the raspberry cream on the lower cake base and spread 100 g raspberries on top. Place the second cake base on top and press down gently. Spread the rest of the cream and another 100 g raspberries on top and place the third cake layer on top and press down lightly. For the white cream, squeeze out the remaining soaked gelatine and dissolve at low heat.

3. 3

   Add raspberry buttermilk to the gelatine while stirring and refrigerate for 20-30 minutes while stirring occasionally. In the meantime, remove the sponge cake from the mould and cut through horizontally twice. Place a cake ring around the lower cake base. Whip 1 cup of cream until stiff. When the raspberry buttermilk begins to gel, fold in the cream. Spread about half of the raspberry cream on the lower cake base and spread 100 g raspberries on top. Place the second cake base on top and press down gently. Spread the rest of the cream and another 100 g raspberries on top and place the third cake layer on top and press down lightly. For the white cream, squeeze out the remaining soaked gelatine and dissolve at low heat. Add buttermilk to the gelatine while stirring and chill for 20-30 minutes, stirring occasionally. Whip the remaining cream until stiff and when the buttermilk mass begins to gel, fold in. Spread the cream on the surface of the cake and smooth it down. Spread the rest of the raspberries on top and leave to set in the fridge for about 2 hours. Carefully remove the cake edge from the cake ring with a knife. Dust the cake edge with icing sugar. Decorate the cake with lemon balm as desired. Makes about 12 pieces

4. 4

   Add buttermilk to the gelatine while stirring and chill for 20-30 minutes, stirring occasionally. Whip the remaining cream until stiff and when the buttermilk mass begins to gel, fold in. Spread the cream on the surface of the cake and smooth it down. Spread the rest of the raspberries on top and leave to set in the fridge for about 2 hours. Carefully remove the cake edge from the cake ring with a knife. Dust the cake edge with icing sugar. Decorate the cake with lemon balm as desired. Makes about 12 pieces