Raspberry Almond Cake

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Raspberry Almond Cake
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
332
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
1 piece contains
(Percentage of daily recommendation)
Calories332 kcal(16 %)
Protein4.9 g(5 %)
Fat16.9 g(15 %)
Carbohydrates40 g(27 %)

Ingredients

for
12
For the batter
125 grams
softened Margarine (or butter)
125 grams
1 packet
1 pinch
4
150 grams
1 teaspoon
2 tablespoons
For the meringue
4
100 grams
fine Sugar
200 grams
For the filling
300 grams
50 grams
200 ml, clear Apple juice
1 packet
Glaze powder (red) or cornstarch
200 milliliters
1 packet
2 tablespoons
75 grams

Preparation steps

1.

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. 

2.

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.   

3.

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. 

4.

Spread one cake layer with raspberries and then with cream and smooth. Top with the second cake layer and serve.