Raspberry Brandy Cake

Ingredients

Directions

1. 1

   Line a baking tray with baking paper. Draw a circle on it from the inside using the edge of the springform pan (26 cm Ø)

2. 2

   Bring 1/8 l water, fat in pieces and salt to the boil in a small pot. Add the flour at once and stir with a wooden spoon until the mixture separates from the bottom of the pot as a lump and forms a white film there. Remove from the stove. Knead 1 egg with the dough hooks of the hand mixer and let it cool down for about 10 minutes. Knead 2 eggs one after the other (!) well into the mixture. Sieve the baking powder and knead briefly into the egg.

3. 3

   Spread the choux pastry mixture in the circle drawn and enclose the edge of the springform pan. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for 35-40 minutes. Let cool down briefly. Then cut open with scissors and a knife. Cool down separately

4. 4

   Drain the apricots and cut into slices. Sort the raspberries, wash if necessary and let them drain on kitchen paper. Whip 400 g of cream until stiff, adding 2 packets of cream firming agent, sugar and 1 packet of vanilla sugar. Spread on the lower base. Cover with half the apricots and a third of the berries. Place the 2nd cake base on top. Cool for 20 minutes if necessary.

5. 5

   Whip 250 g cream until stiff, pouring in 1 sachet each of cream firming agent and vanillin sugar. Spread on the cake. Cover with the rest of the berries and apricots. Warm the jelly, drizzle over the berries