Raspberry cream cake with coconut-almond confection

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites until stiff, then add 125 g sugar. Stir in egg yolk. Mix flour, starch and baking powder. Sieve portions onto the egg mixture and fold in. Grease the bottom of a springform pan (26 cm Ø). Fill in the sponge cake and smooth it down. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for 20-25 minutes. Take out, let it cool down a little, remove from the tin and let it cool down completely.

2. 2

   Set aside some nice raspberries for decoration. Heat the rest of the raspberries briefly and pass through a sieve. Put 2-3 tablespoons of puree aside for decorating. Soak gelatine in cold water. Quarter 100 g confectionery. Cut the sponge cake twice. Cover the bottom with a cake ring or springform pan rim. Beat 200 g cream and 50 g sugar until stiff. Squeeze 3 sheets of gelatine, dissolve lukewarm and stir into 1/3 of the raspberry puree. Fold in the cream and spread on the base. Place the second base on top. Squeeze out 2 sheets of gelatine and dissolve lukewarm. Whip 200 g cream and vanillin sugar until stiff. Stir in the gelatine. Fold in confectionery and spread on the base. Place the last cake base on top. Squeeze 4 sheets of gelatine, dissolve lukewarm and stir into the rest of the raspberry puree.

3. 3

   Fold in the cream and spread on the base. Place the second base on top. Squeeze out 2 sheets of gelatine and dissolve lukewarm. Whip 200 g cream and vanillin sugar until stiff. Stir in the gelatine. Fold in confectionery and spread on the base. Place the last cake base on top. Squeeze 4 sheets of gelatine, dissolve lukewarm and stir into the rest of the raspberry puree. Beat 200 g cream and 75 g sugar until stiff. Fold in raspberry puree and spread on the last cake layer. Chill for about 1 hour. Remove from the cake ring. Whip 250 g cream until stiff. Fill 3 tablespoons of cream into a piping bag with star-shaped spout. Spread the rest of the whipped cream on the cake rim. Sprinkle with coloured sugar. Decorate the surface of the cake with a few drops of cream and raspberry puree, the remaining confectionery and raspberries

4. 4

   Beat 200 g cream and 75 g sugar until stiff. Fold in raspberry puree and spread on the last cake layer. Chill for about 1 hour. Remove from the cake ring. Whip 250 g cream until stiff. Fill 3 tablespoons of cream into a piping bag with star-shaped spout. Spread the rest of the whipped cream on the cake rim. Sprinkle with coloured sugar. Decorate the surface of the cake with a few drops of cream and raspberry puree, the remaining confectionery and raspberries

5. 5

   waiting time approx. 2 hours