Raspberry Cream Cake with Woodruff Jelly
- For the cake:
- 90 grams
- 1 pinch
- 60 grams
- 40 grams
- For the filling:
- 300 grams
- 1 bottle
Sparkling wine (750 ml)
- 80 grams
- 175 grams
Sugar (for added sweetness)
- 200 milliliters
- 1 package
instant Gelatin (for cold-stirring)
Preheat the oven to 180°C (approximately 400°F).
For the cake: Separate the eggs. Combine the yolks with half the sugar and stir until frothy. Beat the egg whites with a pinch of salt until stiff and gradually sprinkle in the sugar. Continue beating until glossy and soft peaks form. Add the egg whites. Mix the flour with the cornstarch. Sift over the rest and stir.
Pour the batter into a springform pan lined with parchment paper, spread smooth and bake in the preheated oven about 35 minutes until a toothpick inserted in the center comes out clean. Remove from the oven and let cool. Remove the cake from the pan and let cool completely on a wire rack.
Rinse the raspberries and pat dry. Pour the sparkling wine into a saucepan, stir in the cornstarch and sugar and bring to a boil, stirring constantly. Set aside and let cool. Beat the cream until stiff.
Place a cake ring around the cake. Arrange the raspberries on the top of the cake. Sprinkle the gelatin over the raspberries and drizzle the sparkling wine mixure over the raspberries. Let sit at least 3-4 hours in a cool place. Meanwhile, mix the woodruff powder according to the label and combine with the sugar and the apple juice. Pour it carefully on the cake surface and continue to cool.
To garnish: Mix the cream with the whipped cream stabilizer and vanilla sugar until stiff. Fill a piping bag with the cream. Garnish the cake with cream rosettes. Finish each rosette with a raspberry and a mint leaf. Remove the cake ring and dust with powdered sugar. Cut into pieces and serve.