Sponge cake-raspberry cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites, 4 tablespoons of water and salt until stiff. Add 150 g sugar and 1 packet of vanilla sugar. Stir in the egg yolks one after the other. Mix flour, starch and baking powder. Sift over the egg mixture and fold in carefully.

2. 2

   Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge mixture and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 25-30 minutes. Let cool on a cake rack. Remove the sponge cake from the tin and cut through horizontally twice. Whip 2 cups of cream, remaining sugar, vanillin sugar and cream setting agent until stiff. Select the raspberries and fold them into the cream, except for a few for decoration. Spread half of the jam on the lower cake base and spread half of the raspberry cream on top. Place the second cake layer on top and spread the rest of the jam and raspberry cream on top. Place the third cake layer on top as a lid. Whip the rest of the cream until stiff and, except for some decoration, spread it all around the cake.

3. 3

   Whip 2 cups of cream, remaining sugar, vanillin sugar and cream setting agent until stiff. Select the raspberries and fold them into the cream, except for a few for decoration. Spread half of the jam on the lower cake base and spread half of the raspberry cream on top. Place the second cake layer on top and spread the rest of the jam and raspberry cream on top. Place the third cake layer on top as a lid. Whip the rest of the cream until stiff and, except for some decoration, spread it all around the cake. Decorate the cake edge with a cake comb. Coarsely chop the meringue and sprinkle over the cake. Pour the rest of the cream into a piping bag with a star-shaped spout and spray the tuffs onto the meringue crumbs. Decorate with remaining raspberries and sprinkle with chocolate shavings. Makes about 12 pieces

4. 4

   Decorate the cake edge with a cake comb. Coarsely chop the meringue and sprinkle over the cake. Pour the rest of the cream into a piping bag with a star-shaped spout and spray the tuffs onto the meringue crumbs. Decorate with remaining raspberries and sprinkle with chocolate shavings. Makes about 12 pieces

5. 5

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
350 kcal

CARBS
41 g

FATS
18 g

PROTEINS
5 g