Raspberry cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Line the bottom of a springform pan (26 cm Ø) with baking paper. Separate the eggs. Beat the egg white until stiff. Let sugar trickle in. Fold in whisked egg yolk. Mix flour, cornstarch, baking powder and almonds and carefully fold into the egg mixture with a whisk.

2. 2

   Pour the bius cake mixture into the springform pan. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 30 minutes. Take out, let cool on a kitchen grid. Remove baking paper.

3. 3

   Heat the cranberries. Stir in raspberry brandy. Cut the cake base once. Place the edge of the springform pan around the bottom cake base. Spread the cranberries on the cake base. Soak 9 sheets of gelatine in cold water.

4. 4

   Heat 250 g raspberries, add sugar, pass the fruit through a sieve and allow to cool slightly. Squeeze out the gelatine and add to the raspberry puree while stirring. Stir in buttermilk. Cool until the cream begins to gel.

5. 5

   Whip 1 cup of cream until stiff and fold into the purée. Spread 150 g raspberries on the cake base. Spread the cream on top. Cover with the second cake base. Chill for about 2 hours. Soak the rest of the gelatine.

6. 6

   Heat the remaining raspberries, puree and pass through a sieve, squeeze out the gelatine and stir into the puree. Whip the rest of the cream until stiff, add vanilla sugar and spread on the cake. Let the raspberry puree cool down a bit, put it into a small plastic bag, cut off a small corner.

7. 7

   Pull the puree in strips over the cake. Makes about 16 pieces.