Raspberry biscuit cake

Name: Raspberry biscuit cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 2 Eggs (size M); 200 g Sugar; 50 g Flour; 40 g Cornstarch; 1 TEASPOON Baking Powder; 30 g ground walnuts; 375 g Raspberries; 4 sheets red gelatine; 200 ml Raspberry juice (or diluted syrup); 1 package Jello "Raspberry Flavor"; 750 g Whipped cream; 1 package Vanillin sugar; 1 TEASPOON ground pistachio kernels; 7-10 Tbsp Mint

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

2 Eggs (size M)
200 g Sugar
50 g Flour
40 g Cornstarch
1 TEASPOON Baking Powder
30 g ground walnuts
375 g Raspberries
4 sheets red gelatine
200 ml Raspberry juice (or diluted syrup)
1 package Jello "Raspberry Flavor"
750 g Whipped cream
1 package Vanillin sugar
1 TEASPOON ground pistachio kernels
7-10 Tbsp Mint

Directions

1
Separate eggs. Beat the egg whites and 1 tablespoon warm water until stiff. Add 100 g sugar. Stir in the egg yolks one after the other. Mix flour, cornstarch and baking powder and sieve onto the egg foam mixture. Add the walnuts and fold in carefully. Line the bottom of a springform pan (24 cm Ø) with baking paper.
2
Fill in sponge cake mixture and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for approx. 20 minutes. Remove the base from the tin and let it cool down on a cake rack. In the meantime, sort out the raspberries. Soak the gelatine. Mix 300 ml cold water, raspberry juice, 100 g sugar and jelly powder. Leave to swell for 5 minutes. Warm the jelly mass while stirring until the sugar is dissolved. Squeeze the gelatine, add and dissolve. Chill for 15-20 minutes until the mass begins to gel. In the meantime, whip 500 g cream until stiff. Carefully fold the cream into the jelly. Also fold in the raspberries, except for a few for decoration. Place a cake ring around the sponge cake base.
3
Squeeze the gelatine, add and dissolve. Chill for 15-20 minutes until the mass begins to gel. In the meantime, whip 500 g cream until stiff. Carefully fold the cream into the jelly. Also fold in the raspberries, except for a few for decoration. Place a cake ring around the sponge cake base. Spread the raspberry mixture on the base and smooth it down. Chill for 5 hours. Shortly before serving, whip 250 g cream until stiff and allow vanilla sugar to trickle in. Spread 2/3 of the whipped cream on the edge of the cake. Pour the rest of the whipped cream into a piping bag with a star-shaped spout and spray tuffs all around the cake. Sprinkle the edge and tuffs with pistachios. Cover with remaining raspberries. Decorate with mint
4
Chill for 5 hours. Shortly before serving, whip 250 g cream until stiff and allow vanilla sugar to trickle in. Spread 2/3 of the whipped cream on the edge of the cake. Pour the rest of the whipped cream into a piping bag with a star-shaped spout and spray tuffs all around the cake. Sprinkle the edge and tuffs with pistachios. Cover with remaining raspberries. Decorate with mint
5
Waiting time approx. 5 hours