Cream Cake with Raspberries

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Cream Cake with Raspberries
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Difficulty:
easy
Difficulty
Preparation:
2 h. 30 min.
Preparation

Ingredients

for
1
For the batter
4
100 grams
1 pinch
1 packet
4
50 grams
50 grams
1 teaspoon
1 tablespoon
For the cream
100 grams
300 grams
1 packet
1 packet
100 grams
1 tablespoon

Preparation steps

1.

For the batter: Whisk egg yolks with sugar, vanilla sugar and salt until frothy. Combine flour, cornstarch, cocoa powder and baking powder and sift over egg yolk mixture, fold in gently. Beat egg whites until stiff and fold into batter. Butter baking pan, spread batter in it and smooth. Bake in preheated oven at 180°C (approximately 350°F) for about 30 minutes.Remove from the oven and cool. Remove from the pan and cut horizontally once. Spread bottom half of the cake and edges with warmed apricot jam.

2.

For the cream: Whip cream with vanilla sugar and whip cream stabilizer. Spread 1/3 of cream on the bottom half of the cake, replace top half of the cake. Spread cake with cream on all sides. 

3.

Rinse and pat dry raspberries. Arrange berries decoratively on top of cake and garnish cake with sliced ​​almonds (or thin slices of hazelnuts). Serve as needed.