Snow mousse cake with raspberries

Name: Snow mousse cake with raspberries
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 8
Ingredients: 2 Eggs (size M); 75 g Butter or margarine; 285 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 75 g Flour; 50 g ground almonds without skin; 1 heaped Tsp baking powder; 4 TABLESPOONS Milk; 5 sheets white gelatine; 400 g Raspberries; 200 g Whipped cream; 500 g Mascarpone; 5 TABLESPOONS Lemon juice; 7-10 Tbsp grated rind of 1/2 organic lemon; 2 TABLESPOONS Flaked almonds to sprinkle; 1 TEASPOON Icing sugar for dusting; 7-10 Tbsp Fat and breadcrumbs; 7-10 Tbsp Aluminium foil

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 8

2 Eggs (size M)
75 g Butter or margarine
285 g Sugar
1 package Vanillin sugar
1 pinch Salt
75 g Flour
50 g ground almonds without skin
1 heaped Tsp baking powder
4 TABLESPOONS Milk
5 sheets white gelatine
400 g Raspberries
200 g Whipped cream
500 g Mascarpone
5 TABLESPOONS Lemon juice
7-10 Tbsp grated rind of 1/2 organic lemon
2 TABLESPOONS Flaked almonds to sprinkle
1 TEASPOON Icing sugar for dusting
7-10 Tbsp Fat and breadcrumbs
7-10 Tbsp Aluminium foil

Directions

1
Separate eggs. Cream fat, 60 g sugar, vanillin sugar and salt with the whisk of the hand mixer. Stir in the egg yolks one after the other. Mix flour, almonds and baking powder and stir in briefly together with the milk
2
Beat the egg whites with the whisks of the hand mixer until stiff. Fold in 60 g sugar by the spoonful. Then fold in/mix 60 g sugar with a dough scraper
3
Grease a springform pan (approx. 20 cm Ø) and sprinkle with breadcrumbs. Put the dough into the tin and smooth it down. Spread the meringue loosely on top and spread it so that an approx. 1 cm wide edge remains free. Bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 40 minutes. If necessary, cover with aluminium foil about 10 minutes before the end of the baking time. Carefully remove the finished cake from the edge of the mould with a knife and let it cool down in the mould on a cake rack (approx. 1 1/2 hours)
4
Soak gelatine in cold water. Sort raspberries. Puree 200 g raspberries and 30 g sugar and pass through a sieve. Squeeze out 2 sheets of gelatine, melt in a pot at low heat and mix well with the raspberry puree. Chill for about 20 minutes until the mixture begins to gel
5
Whip the cream until stiff. Mix mascarpone, 75 g sugar, lemon juice and grated lemon peel. Squeeze out 3 sheets of gelatine and melt in a pot at low heat. Stir 1-2 tbsp. mascarpone cream into the gelatine, then stir the mixture into the remaining mascarpone cream. Fold the cream first, then the remaining raspberries into the cream
6
Remove the meringue cake from the mould and cut through the base 1 x horizontally (namely the sponge base, so that the upper base does not only consist of the meringue layer). Place the bottom cake layer on a cake plate and enclose it with a cake ring. Spread half of the cream on the cake base, spread half of the raspberry puree on top and fold into the cream in streaks. Add the rest of the cream and raspberry puree and repeat the process. Place the meringue base on top and chill the cake for about 1 hour.
7
Roast the almonds in a pan without fat, take them out immediately and let them cool down. Remove the cake from the cake ring, sprinkle with almonds and dust with icing sugar
8
waiting time approx. 2 hours