Raspberry biscuit cake

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 4 tablespoons of cold water with the whisk of the hand mixer until stiff, adding 150 g of sugar at the end. Beat the egg yolks one after the other. Mix flour and baking powder, sieve onto the egg foam and fold in. Spread the mixture evenly on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-12 minutes. Remove the finished sponge cake from the edge, turn it over onto a tea towel sprinkled with 2 tbsp.

2. 2

   sugar and remove the baking paper. Let the sponge cake cool down. Sort out fresh ##raspberry##n, put 125 g of beautiful berries aside for decoration. To divide, cover the long side with 7 butter biscuits (long sides side by side) as a template and cut through after the 4th biscuit. Remove the biscuits again. Put the sponge cake bases on 2 plates. Bring raspberry syrup and 1/2 litre water to the boil. Mix ##pudding## powder and 1/4 litre cold water. Remove the pot from the hotplate, stir in the pudding powder and put it back on the hotplate. Bring to the boil while stirring and let it boil for about 1 minute. Put raspberry pudding in a bowl and immediately fold in 750 g raspberries. Let the pudding cool down. Shortly before it becomes firm, spread it evenly on both sponge cake plates and spread. (Fold in the frozen raspberries without defrosting them and place the pudding immediately on the sponge cake bases). Leave to cool for about 1 hour.

3. 3

   Remove the pot from the hotplate, stir in the pudding powder and put it back on the hotplate. Bring to the boil while stirring and let it boil for about 1 minute. Put raspberry pudding in a bowl and immediately fold in 750 g raspberries. Let the pudding cool down. Shortly before it becomes firm, spread it evenly on both sponge cake plates and spread. (Fold in the frozen raspberries without defrosting them and place the pudding immediately on the sponge cake bases). Leave to cool for about 1 hour. Whip 400 g cream and cream setting agent until stiff. Stir Qimiq until smooth, fold in the cream. Spread the mixture on the cold raspberry pudding and cover with butter## biscuits##n (cover the wider half with 4 x 5, the narrower half with 3 x 5 biscuits). Keep both plates cold overnight. Whip 200 g cream and vanilla sugar until stiff. Place in a piping bag with a medium-sized star-shaped spout (No. 10). Cut ##cake## into pieces and decorate with cream tuffs and raspberries. Dust with icing sugar as desired (Picture 02)

4. 4

   Stir Qimiq until smooth, fold in the cream. Spread the mixture on the cold raspberry pudding and cover with butter## biscuits##n (cover the wider half with 4 x 5, the narrower half with 3 x 5 biscuits). Keep both plates cold overnight. Whip 200 g cream and vanilla sugar until stiff. Place in a piping bag with a medium-sized star-shaped spout (No. 10). Cut ##cake## into pieces and decorate with cream tuffs and raspberries. Dust with icing sugar as desired (Picture 02)

5. 5

   waiting time approx. 13 1/2 hours

Nutrition Facts

KCAL
200 kcal

CARBS
26 g

FATS
9 g

PROTEINS
3 g