- for the pan
- 1 Springform pan (24 cm)
- for the dough
- 2 eggs
- 100 grams sugar
- 1 packet Vanilla sugar
- 1 pinch salt
- 100 grams Pastry flour
- 30 grams cornstarch
- 1 tsp Baking powder
- for the filling
- 750 grams Raspberries
- 100 milliliters Raspberry juice
- 1 Tbsp lemon juice
- 3 sheets red gelatin
- 3 Tbsps raspberry Brandy
- 200 grams chopped almonds
Separate the eggs. Set the egg whites aside. Beat the egg yolk with 2 tablespoons of warm water until fluffy. Gradually add the sugar and vanilla sugar. Continue beating until the mixture is creamy.
Beat the egg whites with the salt until stiff. Stir into the sugar mixture. Mix the flour, cornstarch and baking powder. Sift into the egg mixture and mix. Line a springform pan with parchment paper and fill with the dough. Bake for 30 minutes at 180°C (approximately 350°F).
Remove the cake and let cool on a wire rack. Halve once horizontally.
Rinse the raspberries. Mix the raspberries, raspberry juice and lemon juice. Soak the red gelatin in a little cold water. Dissolve in the Himbeergeist. Stir into the raspberry mixture.
Roast the chopped almonds in a dry pan and set aside.
Soak the white gelatin in a little cold water. Squeeze and dissolve in the heated raspberry liqueur. Beat the eggs, sugar and vanilla sugar until frothy. Stir in the dissolved gelatin. Beat the cream until stiff and fold into the egg mixture.
Cover the bottom floor of the cake with raspberry cream. Sprinkle with half of the almonds. Spread with half of the cream and top with the second floor. Coat the cake completely with the cream and polka dots. Decorate the rim with the remaining almonds.
Cut the star fruit crosswise into slices. Rinse the raspberries, drain and arrange on the cake. Decorate the cake with the star fruit.
Chop and melt the chocolate over the hot water bath. Stir in the oil. Chill the mixture until scratch-resistant. Scrape with a sharp knife into rolls and arrange on the center of the cake.