Spring festival cake

AUTHOR
Antoine Long
DIFFICULTY
easy
RATING
4 2
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 16
  • 150 g soft butter or margarine
  • 300 g Sugar
  • 1 pinch Salt
  • 3 Eggs (size M)
  • 150 g Flour
  • 40 g Cornstarch
  • 1 heaped Tsp baking powder
  • 7-10 Tbsp peel and juice of 1/2 untreated lemon
  • 500 g frozen raspberries
  • 10 sheets Gelatine
  • 1.5 kg Whipped cream
  • 2 packages Vanillin sugar
  • 3 packages Cream stabiliser
  • 7-10 Tbsp Sugar beads and flowers
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Cream fat, 175 g sugar and salt with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour, starch and baking powder. Stir the lemon zest and juice into the egg-sugar cream. Grease a springform pan (26 cm Ø) and dust with flour. Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes.

  2. 2

    Let cool on a cake rack. Cut the cake base in half horizontally once. Place a cake ring around the lower cake base. Defrost raspberries at room temperature. Pass through a sieve and mix with 125 g sugar. Soak the gelatine in cold water. Squeeze, dissolve and stir into the raspberry puree. Chill for 5-10 minutes. Whip 500 g cream until stiff. As soon as the puree starts to gel, fold in the cream. Smooth on the base. Place the top layer on top and chill for at least 3 hours. Mix the vanilla sugar and cream setting agent.

  3. 3

    Squeeze, dissolve and stir into the raspberry puree. Chill for 5-10 minutes. Whip 500 g cream until stiff. As soon as the puree starts to gel, fold in the cream. Smooth on the base. Place the top layer on top and chill for at least 3 hours. Mix the vanilla sugar and cream setting agent. Whip 1 kg of cream until stiff, allowing the cream firmer to trickle in. Remove the cake from the ring and spread a thin layer of cream on top. Pour the rest of the cream in portions into a piping bag with a large star-shaped spout. Start at the bottom edge of the cake and spray rosettes upwards. Sprinkle with sugar pearls and flowers. Keep cool until serving

  4. 4

    Whip 1 kg of cream until stiff, allowing the cream firmer to trickle in. Remove the cake from the ring and spread a thin layer of cream on top. Pour the rest of the cream in portions into a piping bag with a large star-shaped spout. Start at the bottom edge of the cake and spray rosettes upwards. Sprinkle with sugar pearls and flowers. Keep cool until serving

  5. 5

    Waiting time approx. 5 hours

Nutrition Facts

KCAL
520 kcal
CARBS
36 g
FATS
39 g
PROTEINS
6 g

Categories & Tags

Cakes & PastriesCakeCake

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