Raspberry Cream Cake
- For the sponge cake
- 30 grams candied orange
- 4 medium eggs
- 4 Tbsps hot water
- 150 grams sugar
- 1 packet Vanilla sugar
- 100 grams Pastry flour
- 50 grams finely ground almonds with shell and cornstarch
- 2 tsps Baking powder
- 60 grams melted, cooled butter
For the sponge cake, dice the candied orange finely. Separate the eggs. Beat the egg whites until stiff. Beat the egg yolks with water, sugar and vanilla until foamy. Fold the egg whites into the yolk mixture. Sift the flour, cornstarch and baking powder over the eggs. Add the almonds and orange peel and fold everything together carefully. Finally, stir in the butter. Line the bottom of a springform pan (24 cm diameter) (approximately 9 inches) with parchment paper. Pour in the batter and smooth. Bake in a preheated oven at 180°C (approximately 350°F) (gas mark 2-3, fan: 160 degrees) for 25-30 minutes. Remove from the oven and cool for 10 minutes in the pan, then carefully remove, turn out onto a wire rack lined with parchment paper. Remove the paper from the bottom of the cake and leave to cool.
For the filling, soak the gelatin for 5 minutes in cold water. Rinse and sort the raspberries and puree 1/2. Melt the dripping wet gelatin in a saucepan over low heat. Stir together the sugar, vanilla sugar and quark. Fold in the gelatin. Whip the cream until stiff and fold in. Divide the mixture in half and fold the raspberry purée into 1/2.
Cut the sponge cake cut horizontally once. Lay the bottom layer on a plate. Place a cake ring around it. Spread the raspberry cream on the lower layer, then place the second on top and remove the cake ring.
Spread the white cream on the surface of the cake. Make small dents on the surface of the cake with a spoon and arrange the remaining raspberries on it. Refrigerate for about 1 hour. Meanwhile, toast the almonds in a dry pan. Before serving, decorate the edge of the cake with the almonds, slice and place on dessert plates.