Raspberry panna-cotta cake
easy
60 mins
60 mins
Ingredients
- 7-10 Tbsp Fat and breadcrumbs
- 4 Eggs (size M)
- 175 g soft butter/margarine
- 125 g + 75 g sugar
- 1 pr. salt
- 7-10 Tbsp grated rind of 1 untreated lemon
- 200 g Flour
- 2 slightly heaped Tsp baking powder
- 6-7 TABLESPOONS Milk
- 8 sheets white gelatine
- 1 kg Whipped cream
- 3 packages Vanillin sugar
- 375 g frozen raspberries
- 75 g flaked almonds
- 2 tablespoons (approx. 60 g) Raspberry Fruit Spread
Directions
- 1
Grease a springform pan (26 cm Ø) and sprinkle with breadcrumbs. Separate the eggs. Cream fat, 125 g sugar, salt and lemon peel. Stir in the egg yolks one by one. Mix flour and baking powder and stir in briefly, alternating with the milk. Beat the egg white until stiff. Fold into the dough in 2 portions. Brush into the form. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 25 minutes. Let cool off
- 2
Soak the gelatine in cold water. Bring 500 g cream, 75 g sugar and 2 vanillin sugars to the boil, simmer at low heat stirring for about 5 minutes. Cool down for about 5 minutes. Squeeze out the gelatine, dissolve in it while stirring. Cool down. Chill for approx. 45 minutes until it starts to gel
- 3
Defrost the berries. Whip 300 g cream until stiff. Fold cream first, then berries, up to approx. 12, into the cream. Cut the cake base so that there is 1 thin base at the top and 1 thick base at the bottom. Close the cake ring around the thick base. Spread the cream on top. Place the 2nd cake base on top. Chill for about 6 hours.
- 4
Roast the flaked almonds without fat and let them cool down. Warm up the spread and pass it through a sieve. Whip 200 g cream until stiff, while pouring in 1 vanillin sugar. Spread the cake with it. Press the almonds to the edge. Decorate the cake with fruit spread and the remaining raspberries. Dust with cocoa before serving
Nutrition Facts
450 kcal
29 g
33 g
7 g
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