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 egg yolks
100 grams sugar
1 pinch salt
1 packet Vanilla sugar
4 egg whites
50 grams Pastry flour
50 grams cornstarch
1 teaspoon Baking powder
1 tablespoon cocoa powder
For the cream
100 grams Apricot jam
300 grams Whipped cream
1 packet whipped cream stabilizer
1 packet Vanilla sugar
100 grams Raspberries
1 tablespoon slivered almonds
How healthy are the main ingredients?
Whipped creamsugarRaspberrysalt

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.