Raspberry dome cake with meringue

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites until stiff, gradually add 125 g sugar. Stir in egg yolks. Sift flour, 60 g starch, baking powder and Citroback on top and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Smooth the sponge mixture in it. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 30 minutes. Remove from the oven, let cool for about 10 minutes, remove from the mould, let cool. Soak 4 sheets of gelatine. Stir mascarpone and yoghurt until smooth. Boil up lemon juice, grappa and 75 g sugar. Squeeze the gelatine and dissolve in it. Stir into the mascarpone mixture. Chill for about 30 minutes.

2. 2

   Whip 100 g cream until stiff and chill. Soak the rest of the gelatine. Bring raspberries, 100 ml water and the rest sugar to the boil. Pass the raspberries through a sieve. Whisk the rest of the starch in 1 tablespoon of water and thicken the purée with it. Squeeze the gelatine and dissolve in the hot puree. Chill for about 10 minutes. Cut off approx. 1/3 of the sponge cake as a lid. Cover the base with a cake ring. Fold cream into the mascarpone cream. Pull the puree as streaks through the cream. Spread the cream dome-shaped on the base. Put the lid on top and chill the cake for about 2 hours. Crumble the meringue. Whip the rest of the cream until stiff. Remove cake ring, spread cake with cream. Sprinkle with meringue and raspberries

3. 3

   Results in about 16 pieces

4. 4

   waiting time approx. 2 hours