Vanilla and sour cream wreath with raspberries

Name: Vanilla and sour cream wreath with raspberries
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 20
Ingredients: 500 g frozen raspberries; 7-10 Tbsp Fat and breadcrumbs; 150 g soft butter/margarine; 200 g + 75 g + 50 g sugar; 2 packages Vanillin sugar; 7-10 Tbsp grated rind of; 1 untreated lemon, 1 pinch of salt; 5 eggs , 225 g flour (Gr. M); 75 g + 50 g cornstarch; 1 Pckch. baking powder, 4-5 tablespoons milk; 2 TABLESPOONS Lemon juice; 200 g flaked almonds; 500 g Sour cream, 500 g whipped cream; 2 packages Sauce powder "Vanilla"; 7-10 Tbsp Raspberries & Mint

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 20

500 g frozen raspberries
7-10 Tbsp Fat and breadcrumbs
150 g soft butter/margarine
200 g + 75 g + 50 g sugar
2 packages Vanillin sugar
7-10 Tbsp grated rind of
1 untreated lemon, 1 pinch of salt
5 eggs , 225 g flour (Gr. M)
75 g + 50 g cornstarch
1 Pckch. baking powder, 4-5 tablespoons milk
2 TABLESPOONS Lemon juice
200 g flaked almonds
500 g Sour cream, 500 g whipped cream
2 packages Sauce powder "Vanilla"
7-10 Tbsp Raspberries & Mint

Directions

1
Defrost the raspberries. Grease a springform pan with a tube bottom insert (26 cm Ø) and sprinkle with breadcrumbs. Cream fat, 200 g sugar, 1 packet vanilla sugar, lemon peel and salt. Stir in the eggs one by one. Mix flour, 75 g starch and baking powder. Alternately stir in with milk. Spread into the mould. Bake in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 45 minutes. Cooling down
2
Mash the raspberries. Mix 50 g starch and 6 tablespoons of water. Bring raspberries, lemon juice, 75 g sugar and 1 sachet of vanilla sugar to the boil. Stir in the starch, bring to the boil and simmer for about 5 minutes, stirring until a thick mass is formed. Cool down a little
3
Cut the cake 2 x horizontally. Spread the raspberries on the lower cake base and let it cool down. Roast the flaked almonds without fat and let them cool down
4
Mix the sour cream and 50 g sugar with the whisk of the hand mixer. Add 400 g cream while stirring. Then pour in sauce powder and beat until stiff. Spread about 1/4 vanilla cream on the raspberries. Place the 2nd cake layer on top and spread with 1/4 of the cream. Place the 3rd cake layer on top. Spread the rest of the cream on the wreath
5
Sprinkle the almonds on the wreath. Chill for about 1 hour. Whip 100 g cream until stiff. Decorate wreath with cream, raspberries and mint