Raspberry cream cake

Name: Raspberry cream cake
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 225 g Flour; 7-10 Tbsp Salt; 1 package Vanillin sugar; 125 g Sugar; 1 Egg yolk (size M); 60 g soft butter or margarine; 50 g Cornstarch; 1 TEASPOON Baking Powder; 2 Eggs (size M); baking paper; 50 g Raspberry Jelly; 4 Egg yolk (size M); 100 g Sugar; 7 sheets Gelatine; 75 g Whole milk couverture; 75 g Dark chocolate coating; 1 Vanilla pod; 1/2 l Milk; 350 g Raspberries; 500 g Whipped cream; 7-10 Tbsp some lemon balm

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

225 g Flour
7-10 Tbsp Salt
1 package Vanillin sugar
125 g Sugar
1 Egg yolk (size M)
60 g soft butter or margarine
50 g Cornstarch
1 TEASPOON Baking Powder
2 Eggs (size M)
baking paper
50 g Raspberry Jelly
4 Egg yolk (size M)
100 g Sugar
7 sheets Gelatine
75 g Whole milk couverture
75 g Dark chocolate coating
1 Vanilla pod
1/2 l Milk
350 g Raspberries
500 g Whipped cream
7-10 Tbsp some lemon balm

Directions

1
Put 125 g flour, salt, vanillin sugar and 50 g sugar on the work surface. Make a depression in the middle and add the egg yolk. Place the fat in flakes on the edge of the flour and knead into a smooth dough.
2
Cover the dough and let it rest in the refrigerator for about 30 minutes. Line the bottom of a springform pan (26 cm Ø) with baking paper. Roll out the dough. Prick the bottom of the dough several times with a fork. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 15 minutes.
3
In the meantime, separate the eggs for the sponge cake. Beat the egg whites until stiff, pour in the remaining sugar while stirring. Stir the egg yolk into the beaten egg white. Mix remaining flour, starch and baking powder, sieve onto the egg mixture and fold in.
4
Remove the short pastry from the oven. Spread the jelly on the hot base. Spread the sponge mixture on the short pastry, smooth it down and bake at the same temperature for about 12 minutes. Let the base cool down on a cake rack.
5
In the meantime, for the cream, whisk the egg yolks and sugar until the sugar is dissolved. Soak the gelatine in cold water. Melt the chocolate coating in a water bath. Cut the vanilla pod open lengthwise and scrape out.
6
Bring the milk, vanilla pulp and pod to the boil. Little by little, stirring constantly, add the hot milk to the egg yolk-sugar mixture, pour it back into the pot. Remove the pod. Heat the cream slightly while stirring constantly until it thickens (peel to the rose).
7
Squeeze the gelatine and stir it into the still hot cream until it is dissolved. Divide the cream and place in two bowls. Stir the chocolate coating under one half. Let the cream cool down. In the meantime, sort out the raspberries and whip the cream until stiff.
8
Remove the base from the mould, place it on a cake plate and place a cake ring around the base and close it. Fold one half of the cream into the dark cream, the other half into the light cream.
9
Pour the dark cream on the base, smooth it down and add the raspberries, except for some for decoration, to the cream. Spread the light cream evenly and smooth it down. Cover the cake and leave it to cool overnight.
10
Sprinkle with remaining raspberries before serving. Decorate with lemon balm if desired. Makes about 16 pieces.