Raspberry Pannacotta Cake

AUTHOR
Kristopher Marks
DIFFICULTY
easy
RATING
3 5
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 16
  • 175 g Butter or margarine
  • 200 g Sugar
  • 1 pinch Salt
  • 7-10 Tbsp grated rind of 1 untreated lemon
  • 4 Eggs (size M)
  • 200 g Flour
  • 2 slightly heaped Tsp baking powder
  • 7 TABLESPOONS Milk
  • 8 sheets white gelatine
  • 1 kg Whipped cream
  • 3 packages Vanillin sugar
  • 375 g frozen raspberries
  • 75 g flaked almonds
  • 50-60 g Raspberry Fruit Spread
  • 1/2 TEASPOON Cocoa for dusting
  • 7-10 Tbsp Fat and breadcrumbs
  • 7-10 Tbsp Lemon balm

Directions

  1. 1

    Cream soft fat, 100 g sugar, salt and lemon peel. Separate the eggs. Stir in egg yolks well one after the other. Mix flour and baking powder and stir in briefly together with the milk. Beat the egg whites until stiff and add 25 g sugar at the end. Fold the beaten egg whites into the dough in two portions. Put the dough into a greased springform pan (26 cm Ø) sprinkled with breadcrumbs and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 20 minutes.

  2. 2

    Let the base cool down on a cake rack for at least 2 hours. In the meantime, soak the gelatine in cold water. Briefly bring 550 g cream, 75 g sugar and 2 packets of vanillin sugar to the boil in a saucepan. Simmer over low heat while stirring for about 5 minutes. Pour into a bowl and let cool down for 5-10 minutes. Add squeezed gelatine to the hot cream and dissolve in it while stirring. Let the cream cool down, then put it in a cool place for about 45 minutes until it starts to gel. In the meantime, place frozen raspberries on a plate to defrost and refreeze 10-12 pieces for decoration. Whip 250 g cream until stiff. When the cooked cream begins to gel, first fold in whipped cream, then carefully fold in the raspberries. Slice the sponge base so that the lower base is twice as thick as the upper one (1/3 - 2/3). Place a cake ring around the lower cake base, pour in the cream and smooth it down. Cover with the upper cake layer, press down gently and chill the cake for at least 6 hours, preferably overnight. Roast the flaked almonds in a pan without fat, take them out immediately and let them cool down. Let the rest of the raspberries thaw.

  3. 3

    In the meantime, place frozen raspberries on a plate to defrost and refreeze 10-12 pieces for decoration. Whip 250 g cream until stiff. When the cooked cream begins to gel, first fold in whipped cream, then carefully fold in the raspberries. Slice the sponge base so that the lower base is twice as thick as the upper one (1/3 - 2/3). Place a cake ring around the lower cake base, pour in the cream and smooth it down. Cover with the upper cake layer, press down gently and chill the cake for at least 6 hours, preferably overnight. Roast the flaked almonds in a pan without fat, take them out immediately and let them cool down. Let the rest of the raspberries thaw. Pass the fruit spread through a sieve. Whip 200 g cream and vanillin sugar until stiff. Remove the cake from the cake ring and spread the cream all around. Press the flaked almonds to the edge. Put the fruit spread as a blob on the cake and place a raspberry on each. Dust with cocoa shortly before serving. Decorate with lemon balm

  4. 4

    Pass the fruit spread through a sieve. Whip 200 g cream and vanillin sugar until stiff. Remove the cake from the cake ring and spread the cream all around. Press the flaked almonds to the edge. Put the fruit spread as a blob on the cake and place a raspberry on each. Dust with cocoa shortly before serving. Decorate with lemon balm

  5. 5

    7 1/2 hours waiting time

Nutrition Facts

KCAL
450 kcal
CARBS
30 g
FATS
33 g
PROTEINS
7 g

Categories & Tags

Cakes & PastriesCakeCake

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