Raspberry-Vanilla Slices

Ingredients

Directions

1. 1

   Sprinkle raspberries with 100 g sugar and defrost. Beat the eggs until creamy, add 200 g sugar and 1 packet of vanillin sugar. Mix flour, baking powder and 1 sachet of custard powder. Sieve onto the egg cream and fold in carefully. Line a baking tray (32 x 39 cm) with baking paper, place the mixture on top and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-25 minutes. Turn out onto a clean tea towel sprinkled with sugar. Remove the baking paper and cover with another cloth, allow to cool.

2. 2

   Drain the raspberries and collect the juice. Fill up the juice with water to 500 ml. Stir 2 sachets of custard powder with approx. 150 ml liquid until smooth. Bring the remaining liquid to the boil, remove from the heat and stir in the pudding powder. Let simmer for about 1 minute while stirring. Fold raspberries into the pudding and let it cool down for 10 minutes. Pour the raspberry mixture onto the base and smooth it down. Let it cool down. Mix 1 sachet of custard powder with 2 sachets of vanilla sugar. Stir with 100 ml milk until smooth. Bring 400 ml milk to the boil, remove from the heat. Stir in the pudding powder and simmer for about 1 minute. Cover pudding directly with foil and let it cool down. Whip 400 g cream until stiff, allow cream setting agent to trickle in. Stir the pudding until smooth and fold in the cream.

3. 3

   Mix 1 sachet of custard powder with 2 sachets of vanilla sugar. Stir with 100 ml milk until smooth. Bring 400 ml milk to the boil, remove from the heat. Stir in the pudding powder and simmer for about 1 minute. Cover pudding directly with foil and let it cool down. Whip 400 g cream until stiff, allow cream setting agent to trickle in. Stir the pudding until smooth and fold in the cream. Spread the cream on the raspberries and smooth it down. Place the butter biscuits close together on the cream. Halve the cake plate once and put it in a cool place overnight. Chop the chocolate coating and melt over a warm water bath. Spread on the two plates, smooth it down and let it solidify. Cut into slices with a sharp, warmed knife. Whip 200 g of cream until stiff, add a teaspoonful of blobs to the slices. Decorate with raspberries and butter biscuits

4. 4

   Spread the cream on the raspberries and smooth it down. Place the butter biscuits close together on the cream. Halve the cake plate once and put it in a cool place overnight. Chop the chocolate coating and melt over a warm water bath. Spread on the two plates, smooth it down and let it solidify. Cut into slices with a sharp, warmed knife. Whip 200 g of cream until stiff, add a teaspoonful of blobs to the slices. Decorate with raspberries and butter biscuits

5. 5

   14 hours waiting time