Raspberry cream cake

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Defrost 300 g raspberries sprinkled with 100 g sugar at room temperature. Separate eggs. Beat egg whites and 2 tablespoons of cold water until stiff. Sprinkle 50 g sugar and salt, stir in the egg yolks one after the other. Mix flour and baking powder, sieve onto the egg cream. Carefully fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Add the sponge mixture and smooth it down.

2. 2

   Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 12-15 minutes. Let cool on a cake rack. Remove the sponge cake base from the pan, remove the baking paper, place the edge of the springform pan around the base again. Soak gelatine in cold water. Puree the defrosted raspberries, pass through a sieve. Mix with sour cream. Squeeze the gelatine, dissolve carefully, stir in some raspberry cream. Stir the gelatine mixture into the remaining cream. Whip 200 g cream until stiff and fold in. Pour the cream cream onto the base and smooth it down. Chill for about 2 hours. Stir the starch with a little water until smooth. Boil 250 g frozen raspberries, 100 g sugar and 100 ml water in a pot. Stir in the starch with a whisk, simmer for about 1 minute. Remove from the heat and mix in 200 g frozen raspberries. Allow to cool a little, add the raspberry compote to the cream and smooth it down.

3. 3

   Pour the cream cream onto the base and smooth it down. Chill for about 2 hours. Stir the starch with a little water until smooth. Boil 250 g frozen raspberries, 100 g sugar and 100 ml water in a pot. Stir in the starch with a whisk, simmer for about 1 minute. Remove from the heat and mix in 200 g frozen raspberries. Allow to cool a little, add the raspberry compote to the cream and smooth it down. Chill for about 1 hour. Roast the flaked almonds in a pan without fat until golden brown. Take out and let cool down. Remove the cake from the ring. Whip 200 g cream until stiff. Put 2/3 of the cream into a piping bag with star-shaped spout. Spray cream nests onto the cake. Spread the rest of the cream on the edge of the cake and press on the flaked almonds. Decorate the cake with sugar eggs and raspberries

4. 4

   Roast the flaked almonds in a pan without fat until golden brown. Take out and let cool down. Remove the cake from the ring. Whip 200 g cream until stiff. Put 2/3 of the cream into a piping bag with star-shaped spout. Spray cream nests onto the cake. Spread the rest of the cream on the edge of the cake and press on the flaked almonds. Decorate the cake with sugar eggs and raspberries

5. 5

   waiting time approx. 4 hours

Nutrition Facts

KCAL
270 kcal

CARBS
29 g

FATS
15 g

PROTEINS
5 g