Raspberry smoothie cake with lemon cream

Ingredients

Directions

1. 1

   Wash lemon hot, grate dry and thinly grate half of the peel. From the other half tear thin zests. Cover the zests with a damp cloth. Halve the lemon and squeeze. Separate the eggs. Beat the egg whites and 4 tbsp. cold water until stiff, adding 100 g sugar. Stir in egg yolks and lemon peel. Mix flour, baking powder and starch, sieve over it and fold in.

2. 2

   Pour the mixture into a greased springform pan (26 Ø cm) and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-35 minutes. Take out the sponge cake, remove from the edge and let it cool down. Soak 4 and 4 gelatine sheets separately in cold water. Sort out ##raspberries##. Puree 300 g raspberries and 1 tablespoon sugar and pass through a sieve. Mix raspberry puree and ##smoothie##. Dissolve 4 sheets of squeezed gelatine in a small pot. Stir in 4 tbsp. fruit puree, then stir into the rest of the puree. Chill the puree until it starts to gel. Mix sour cream, 1 packet of vanillin sugar, lemon juice and 100 g sugar. Dissolve 4 squeezed leaves of gelatine in a small pot. Stir in 4 tablespoons of cream, then stir into the rest of the cream. Keep ##cream## cold until it starts to gel. Beat 250 g cream until stiff and fold into the cream. Cut the sponge cake 2 times horizontally.

3. 3

   Stir in 4 tbsp. fruit puree, then stir into the rest of the puree. Chill the puree until it starts to gel. Mix sour cream, 1 packet of vanillin sugar, lemon juice and 100 g sugar. Dissolve 4 squeezed leaves of gelatine in a small pot. Stir in 4 tablespoons of cream, then stir into the rest of the cream. Keep ##cream## cold until it starts to gel. Beat 250 g cream until stiff and fold into the cream. Cut the sponge cake 2 times horizontally. Place a cake ring around the lower cake base. Spread 1/2 of the raspberry puree on the base and chill for about 15 minutes until the puree starts to set. Spread 1/2 of the cream on top and place the middle cake layer on top. Spread the rest of the puree on the middle cake base and refrigerate again until the puree starts to set. Spread the rest of the cream on top, place the sponge cake lid on top and chill the cake for at least 4 hours. Whip 300 g cream until stiff, pour in 1 sachet of vanilla sugar and cream firming agent. Remove the cake from the cake ring and spread it completely with cream using a pallet. decorate the cake with 125 g raspberries, lemon zests and ##pistachios##.

4. 4

   Place a cake ring around the lower cake base. Spread 1/2 of the raspberry puree on the base and chill for about 15 minutes until the puree starts to set. Spread 1/2 of the cream on top and place the middle cake layer on top. Spread the rest of the puree on the middle cake base and refrigerate again until the puree starts to set. Spread the rest of the cream on top, place the sponge cake lid on top and chill the cake for at least 4 hours. Whip 300 g cream until stiff, pour in 1 sachet of vanilla sugar and cream firming agent. Remove the cake from the cake ring and spread it completely with cream using a pallet. decorate the cake with 125 g raspberries, lemon zests and ##pistachios##.

5. 5

   Waiting time approx. 5 hours