Raspberry butter cream cake Malakow style

Ingredients

Directions

1. 1

   Defrost raspberries, except for 24 for decoration. For the buttercream, put milk in a pot. Cut the vanilla pods lengthwise and scrape out the pulp. Add pulp and pods to the milk and bring to the boil over medium heat. Beat the egg yolks, sugar and vanilla sugar well. Gradually add the hot milk, stirring vigorously.

2. 2

   Pour the egg milk back into the pot and heat it up while stirring constantly until a thick cream is formed. The cream must not boil up. Pass through a sieve and stir cold on a cold water bath at room temperature. Whisk butter at the highest setting for approx. 15 minutes with the whisk of a hand mixer or in a food processor until foamy. The butter must have a creamy texture and look white. Slowly stir the cream into the butter by the spoonful. Line the bottom of a springform pan (24 cm Ø) with lady fingers and sprinkle evenly with 6 tablespoons of raspberry brandy. Spread a thin layer of butter cream on the base, cover it with raspberries and press the raspberries into the butter cream. Cover the raspberries with a layer of buttercream. Place another layer of ladyfingers on the buttercream and sprinkle with 6 tablespoons of raspberry brandy. Finally, with a knife dipped in hot water, spread the buttercream evenly over the last layer of biscuits. Leave the cake to stand in a cool place for at least 1 hour.

3. 3

   Spread a thin layer of butter cream on the base, cover it with raspberries and press the raspberries into the butter cream. Cover the raspberries with a layer of buttercream. Place another layer of ladyfingers on the buttercream and sprinkle with 6 tablespoons of raspberry brandy. Finally, with a knife dipped in hot water, spread the buttercream evenly over the last layer of biscuits. Leave the cake to stand in a cool place for at least 1 hour. Do not put the rest of the buttercream too cold, so that it remains spreadable. Defrost the rest of the raspberries. In the meantime, cut off about 1 cm of the remaining lady fingers, depending on the height of the cake, and soak them in the remaining raspberry brandy. Carefully lift the cake onto a large cake plate and press the soaked lady fingers to the edge of the cake. Pour the remaining buttercream into a piping bag with star-shaped spout (size 6) and sprinkle the edge of the cake with buttercream in a loop shape. Place raspberries on the buttercream and dust the cake with icing sugar. Makes 16 pieces

4. 4

   Defrost the rest of the raspberries. In the meantime, cut off about 1 cm of the remaining lady fingers, depending on the height of the cake, and soak them in the remaining raspberry brandy. Carefully lift the cake onto a large cake plate and press the soaked lady fingers to the edge of the cake. Pour the remaining buttercream into a piping bag with star-shaped spout (size 6) and sprinkle the edge of the cake with buttercream in a loop shape. Place raspberries on the buttercream and dust the cake with icing sugar. Makes 16 pieces

5. 5

   Waiting time approx. 1 hour