Raspberry cream cake

Ingredients

Directions

1. 1

   Separate eggs. Stir egg yolks and 1 tablespoon of cold water until creamy, add sugar. Mix flour, cocoa and baking powder, stir in. Beat egg whites until stiff and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in the dough and smooth it down.

2. 2

   Bake in the preheated oven (electric cooker: 175 ° C / gas: level 2) for about 15 minutes. Let the base cool down. Soak the gelatine. Wash and sort raspberries. Crumble meringue coarsely. Whip 600 g cream and vanillin sugar until stiff. Squeeze the gelatine, dissolve and mix with the advocaat, except for 2 tablespoons. As soon as the liqueur begins to gel, fold in the cream. Place a cake ring around the sponge cake. Spread half of the advocaat cream on it, add 2/3 raspberries, meringue and the rest of the cream. Put in a cool place for 1 hour. Whip the rest of the cream until stiff and fill into a piping bag with star-shaped spout.

3. 3

   Squeeze the gelatine, dissolve and mix with the advocaat, except for 2 tablespoons. As soon as the liqueur begins to gel, fold in the cream. Place a cake ring around the sponge cake. Spread half of the advocaat cream on it, add 2/3 raspberries, meringue and the rest of the cream. Put in a cool place for 1 hour. Whip the rest of the cream until stiff and fill into a piping bag with star-shaped spout. Decorate the cake with cream dabs, the remaining raspberries, pistachios and the remaining egg liqueur. Makes about 16 pieces

4. 4

   E 4,59 g/ F 17,53 g/ KH 20,09 g