Wrapped cake with raspberries

Ingredients

Directions

1. 1

   Put 150 g flour, icing sugar, butter in pieces, egg yolk and 2 tablespoons of cold water into a mixing bowl and knead to a smooth shortcrust pastry. Cover and chill for about 30 minutes. In the meantime separate the eggs for the sponge roll. Beat the egg whites until stiff, then add 75 g sugar while stirring. Add the egg yolks one after the other and fold in well. Mix 50 g flour and cornstarch, sieve onto the egg foam and fold in carefully. Pour the biscuit mixture onto a baking tray lined with baking paper (approx. 32 x 38 cm) and smooth it down. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for approx. 10 minutes. In the meantime heat 450 g jam while stirring. Sprinkle a clean tea towel with some sugar. Remove the finished sponge cake from the edge with a knife, turn it over onto the cloth and carefully remove the baking paper. Spread the sponge immediately with the jam, leaving an approx. 1 cm wide edge free and roll up. Let the sponge roll cool down. Grease a springform pan (26 cm Ø) and roll out the shortcrust pastry on it. Place a springform ring around the base, prick the shortcrust pastry several times with a fork. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Let the short pastry base cool down a little, then remove from the base and lift onto a cake plate. Heat 50 g jam and spread it on the shortcrust pastry base. Place a cake ring around the base. Cut the sponge roll into 18-20 slices. Place about 10 sponge cake slices close together on the shortcrust pastry base. Soak the gelatine in cold water. Select the raspberries and weigh 300 g. Add lemon juice, puree and pass through a sieve. Stir yoghurt, cream cheese and 100 g sugar until smooth, then stir in raspberry puree. Squeeze out the gelatine, dissolve and mix with 2-3 tablespoons of cream. Then stir into the remaining cream and refrigerate for 5-10 minutes. In the meantime, whip the cream until stiff. When the cream begins to gel, fold in the cream. Spread about half of the cream on the sponge cake slices, smooth it down and fill the gaps well. Put about 100 g raspberries on the cream. Add the rest of the cream and smooth it down. Lightly stick 8 sponge cake slices as a circle into the cream and chill the cake for at least 4 hours, preferably overnight. Cut curls/rolls from the white chocolate coating with a peeler. Remove the cake from the cake ring and press some chocolate curls onto the edge. Decorate the cake with the remaining curls and raspberries

2. 2

   On 16 pieces:

3. 3

   Waiting time 5-12 hours