Raspberry Almond Cake
- For the batter
- 125 grams softened Margarine (or butter)
- 125 grams sugar
- 1 packet Vanilla sugar
- 1 pinch salt
- 4 egg yolks
- 150 grams Pastry flour
- 1 teaspoon Baking powder
- 2 tablespoons milk
For the batter: Whisk butter or margarine until creamy. Gradually, add sugar, vanilla sugar, salt and egg yolks. Mix flour with baking powder and sift over butter mixture. Add milk and mix well.
Line the bottom of a springform pan (28 cm in diameter) (approximatley 11 inches) with baking paper. Spread half of batter in a pan and smooth.
For the meringue: Beat egg whites until stiff and gradually add sugar. Spread half of egg whites onto batter and sprinkle with half of almonds. Bake in preheated oven at 200°C (approximately 400°F) (gas mark 3-4, fan 180°F) for about 20-25 minutes. Bake one more cake layer in the same manner. Remove both from the oven and cool.
For the filling: Combine raspberries with sugar and let thaw. Drain in a sieve and collect all resulting juice. Combine raspberry juice with apple juice to make 250 ml of liquid (approximately 1 cup), combine with pie glaze (or cornstarch) and prepare according to package instructions. Add raspberries. Whip cream and add cream stibilzer and sugar. Fold in yogurt.
Spread one cake layer with raspberries and then with cream and smooth. Top with the second cake layer and serve.