Raspberry stracciatella cake

Name: Raspberry stracciatella cake
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 100 g Marzipan raw mass; 100 g Butter or margarine; 175 g Sugar; 1 package Vanillin sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 2 Eggs (size M); 125 g Flour; 1 TEASPOON Baking Powder; 50 g crushed almonds; 2 TABLESPOONS Milk; 3 sheets Gelatine; 2 Egg Yolk; 200 g Schmand; 250 g Whipped cream; 75 g Chocolate droplets; 350 g Raspberries; 150 g Raspberry Jelly; 1 TABLESPOON Icing sugar; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

100 g Marzipan raw mass
100 g Butter or margarine
175 g Sugar
1 package Vanillin sugar
7-10 Tbsp grated rind of 1 untreated lemon
2 Eggs (size M)
125 g Flour
1 TEASPOON Baking Powder
50 g crushed almonds
2 TABLESPOONS Milk
3 sheets Gelatine
2 Egg Yolk
200 g Schmand
250 g Whipped cream
75 g Chocolate droplets
350 g Raspberries
150 g Raspberry Jelly
1 TABLESPOON Icing sugar
7-10 Tbsp Fat and breadcrumbs

Directions

1
Coarsely grate the marzipan, stir with soft fat, 75 g sugar, vanillin sugar and lemon peel until foamy. Stir in the eggs one after the other. Mix flour, baking powder and almonds, stir in alternately with the milk. Grease the fruit base dish (26 cm Ø) well and sprinkle with breadcrumbs. Fill in the dough and smooth it down. Bake in the preheated oven (175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes.
2
Leave to rest in the pan for 5 minutes, then turn out onto a cake rack and allow to cool. Soak gelatine in cold water. Whisk egg yolk and 100 g sugar over a hot water bath until thick and creamy. Remove from bain-marie, stir in sour cream. Dissolve gelatine and stir into the cream. Whip cream until stiff, fold in with the chocolate drops. Spread the stracciatella cream on the cake and smooth it down. Sort out the raspberries and cover the cake with them. Put in a cool place for at least 1 hour. Put the raspberry jelly in a small pot, bring to the boil and let it simmer a little bit. Let it cool down for a short time and spread it on the raspberries.
3
Whip cream until stiff, fold in with the chocolate drops. Spread the stracciatella cream on the cake and smooth it down. Sort out the raspberries and cover the cake with them. Put in a cool place for at least 1 hour. Put the raspberry jelly in a small pot, bring to the boil and let it simmer a little bit. Let it cool down for a short time and spread it on the raspberries. Let the jelly set. Dust the cake with icing sugar