Raspberry cream cake

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat egg whites until stiff. Add sugar and vanillin sugar. Beat the egg yolks one after the other. Mix flour, cornstarch and baking powder, sieve onto the egg foam and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper.

2. 2

   Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric: 175 °C / gas: level 2) for about 25 minutes. Let the sponge cake cool down, then cut through the base so that the lower base is slightly thicker. Select fresh raspberries. Mix vanillin sugar, cream thickener and sugar. Whip cream and sour cream until semi-stiff. Let the sugar mixture trickle in. Add lemon zest and beat everything until stiff. Carefully fold in the raspberries. Crumble the thin base. Spread the raspberry cream on the thicker sponge cake base like a dome.

3. 3

   Let the sugar mixture trickle in. Add lemon zest and beat everything until stiff. Carefully fold in the raspberries. Crumble the thin base. Spread the raspberry cream on the thicker sponge cake base like a dome. Sprinkle with sponge flakes and press down gently. Put the cake in a cool place for about 1 hour. Peel off the chocolate with a peeler. Decorate the cake with chocolate rolls and possibly lemon balm. Dust with icing sugar. Results in approx. 16 pieces

4. 4

   Sprinkle with sponge flakes and press down gently. Put the cake in a cool place for about 1 hour. Peel off the chocolate with a peeler. Decorate the cake with chocolate rolls and possibly lemon balm. Dust with icing sugar. Results in approx. 16 pieces