Sponge cake noodles with raspberries

Name: Sponge cake noodles with raspberries
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 300 g frozen raspberries; 4 Eggs (Gr. M); 1 package Bourbon vanilla sugar; 7-10 Tbsp grated zest of 1 organic lemon; 7-10 Tbsp Salt; 6-7 TABLESPOONS Sugar; 4 coated tbsp. flour; 7-10 Tbsp Grease; 2 stem(s) Mint; 2 TABLESPOONS Icing sugar

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

300 g frozen raspberries
4 Eggs (Gr. M)
1 package Bourbon vanilla sugar
7-10 Tbsp grated zest of 1 organic lemon
7-10 Tbsp Salt
6-7 TABLESPOONS Sugar
4 coated tbsp. flour
7-10 Tbsp Grease
2 stem(s) Mint
2 TABLESPOONS Icing sugar

Directions

1
Defrost the raspberries. Separate eggs. Beat the egg yolks, 2 tbsp. lukewarm water, vanilla sugar and lemon zest until creamy
2
Beat the egg white and 1 pinch of salt until stiff. Let 4 tablespoons of sugar trickle in. Carefully fold the beaten egg white into the egg yolk mixture. Sift the flour on top and fold in carefully
3
Place the mixture in a large or 4 small flat greased, ovenproof dish. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 20 minutes
4
Meanwhile, puree the raspberries and 2-3 tablespoons of sugar. Wash mint and shake dry. Take the dumplings out of the oven, dust them thickly with icing sugar and serve immediately. Decorate with mint. Add the raspberries