Raspberry biscuit layer cake

Name: Raspberry biscuit layer cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 15
Ingredients: 4 Eggs (size M); 175 g Sugar; 2 packages Vanillin sugar; 1 pinch Salt; 100 g Flour; 1 coated Tsp Baking Powder; 5 sheets Gelatine; 350 g Raspberries; 300 g firm whole milk yoghurt; 150 g Fresh cream; 150 g Raspberry Jelly; 1 package Cream stabiliser; 250 g Whipped cream; 1-2 TABLESPOONS Hazelnut brittle; 7-10 Tbsp Fat and flour; 7-10 Tbsp Cling film

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 15

4 Eggs (size M)
175 g Sugar
2 packages Vanillin sugar
1 pinch Salt
100 g Flour
1 coated Tsp Baking Powder
5 sheets Gelatine
350 g Raspberries
300 g firm whole milk yoghurt
150 g Fresh cream
150 g Raspberry Jelly
1 package Cream stabiliser
250 g Whipped cream
1-2 TABLESPOONS Hazelnut brittle
7-10 Tbsp Fat and flour
7-10 Tbsp Cling film

Directions

1
Grease a box mould (30 cm long) and dust with flour. Whisk the eggs with the whisk of the hand mixer until thick and creamy, adding 100 g sugar, 1 packet of vanillin sugar and salt. Beat for 6-8 minutes more. Mix flour and baking powder, sieve onto the egg cream and fold in carefully. Pour the mixture into the tin and smooth it down. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Leave to rest in the tin for approx. 5 minutes, then carefully turn out onto a cake rack and let it cool down. Soak gelatine in cold water.
2
Sort the raspberries. Finely puree 200 g raspberries, pass through a sieve. Mix the puree with 75 g sugar, yoghurt and crème fraîche. Squeeze the gelatine, dissolve. Stir 2-3 tablespoons of cream into the gelatine, then stir everything into the remaining cream. Cut the sponge cake twice horizontally. Line the clean tin with foil. Put the bottom bottom into the mould. Stir raspberry jelly until smooth. Spread half of the jelly on the cake base. Fold 100 g raspberries into the cream. Spread half of the cream on the bottom and smooth it down. Place the middle cake base on top. Spread with the rest of the jelly. Spread the rest of the cream on top.
3
Stir raspberry jelly until smooth. Spread half of the jelly on the cake base. Fold 100 g raspberries into the cream. Spread half of the cream on the bottom and smooth it down. Place the middle cake base on top. Spread with the rest of the jelly. Spread the rest of the cream on top. Put the lid on top. Chill for 2-3 hours. Mix 1 sachet of vanilla sugar and cream thickener. Whip the cream until stiff, allowing the cream mixture to trickle in. Carefully turn the cake out of the tin and remove the foil. Spread with the cream. Decorate with 50 g raspberries and brittle. Keep cool until serving
4
Put the lid on top. Chill for 2-3 hours. Mix 1 sachet of vanilla sugar and cream thickener. Whip the cream until stiff, allowing the cream mixture to trickle in. Carefully turn the cake out of the tin and remove the foil. Spread with the cream. Decorate with 50 g raspberries and brittle. Keep cool until serving
5
3 hours waiting time