Raspberry Cream Cake

0
Average: 0 (0 votes)
(0 votes)
Raspberry Cream Cake
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
10 h.
Preparation

Ingredients

for
1
For the dough
125 grams
1
1 tablespoon
cold Water
75 grams
cold Butter
2 tablespoons
For the batter
2
Eggs (separated)
2 tablespoons
hot Water
2 tablespoons
60 grams
1 tablespoon
1 teaspoon
For the cream topping
500 grams
100 grams
6 sheets
white Gelatin
For the raspberry topping
6 sheets
white Gelatin
250 milliliters
juiced Lemons
100 milliliters
75 grams
500 grams
For the garnish
3 tablespoons

Preparation steps

1.

For the dough: Combine flour and salt on the work surface. Create a well in the center and add butter, yolk and 1 tablespoon of water. Combine with a pastry cutter, then knead into a dough. Shape into a ball, wrap with plastic and chill for about 30 minutes. 

2.

Roll out dough on a floured surface and press into a lightly greased springform pan. Prick dough with a fork several times. Bake in an oven preheated to 200°C (approximately 400°F) for 15-18 minutes. Remove and spread with jam. 

3.

For the batter: Beat egg yolk, water and sugar until fluffy. Beat egg whites until stiff and fold into yolks. Combine flour, cornstarch and baking powder, then fold into egg mixture. Line the bottom of a springform pan with parchment paper and pour in batter. Bake for 15-20 minutes. Remove, let cool slightly and place on top of crust. 

4.

Add a cake ring to the pastry. 

5.

For the cream topping: Soak gelatine in cold water. Beat cream and powdered sugar until stiff. Dissolve gelatine in a small saucepan over low heat, add 3 tablespoons of cream, then fold into remaining cream. Spread cream onto cake, spread evenly and chill for 3-4 hours.

6.

For the raspberry cream: Soak gelatine in cold water. Rinse raspberries and pat dry.

7.

Heat wine, lemon juice, raspberry juice and sugar in a saucepan until sugar dissolves. Squeeze out gelatine and add to pot. Remove from heat and let cool. Arrange raspberries on chilled cream and top with wine mixture. Chill for 3-4 hours.

Remove cake ring and sprinkle cake with almonds. Slice and serve.