Raspberry Gingerbread Cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Line the bottom of a springform pan (26 cm Ø) with baking paper. Separate the eggs. Beat the egg whites, 3 tbsp. cold water and 1 pinch of salt until stiff, while pouring in 100 g sugar. Fold in the egg yolks one by one. Sift flour, starch, baking powder and spices, mix with almonds and fold in. Brush into the mould. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 25 minutes. Cooling down

2. 2

   Defrost the berries. Soak gelatine in cold water. Pass 300 g berries through a sieve. Mix with 100 g sugar. Squeeze the gelatine, dissolve over low heat. Stir in 3 tbsp. puree, then stir into the remaining puree. Chill for about 10 minutes until it starts to gel. Whip 300 g cream until stiff, fold in

3. 3

   Cut the sponge in half horizontally. Close a cake ring around the lower cake base. Spread half raspberry cream on top. Drain 150 g berries well and spread on top. Spread the rest of the raspberry cream on top. Place the 2nd cake base on top and chill for approx. 3 hours.

4. 4

   Whip 250 g cream until stiff, allow the vanillin sugar to trickle in. Spread it on the 2nd cake layer in such a way that a hollow and a slightly higher rim is created. Drain remaining berries. Mix icing powder and 1 tbsp. sugar. Mix syrup and 150 ml water, stir into the casting powder. Boil up briefly while stirring. Add the rest of the berries. Cool down a little. Spread in the bowl, chill for about 30 minutes

5. 5

   Coarsely chop the chocolate coating and melt in a hot water bath. Pour into a plastic bag and cut off a small corner. Spray fir trees on a piece of baking paper and let them dry. Whip 100 g cream until stiff. Decorate cake with cream tuffs and little trees

Nutrition Facts

KCAL
290 kcal

CARBS
28 g

FATS
17 g

PROTEINS
5 g