Raspberry Cream Layer Cake

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Raspberry Cream Layer Cake
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
325
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
1 piece contains
(Percentage of daily recommendation)
Calories325 kcal(15 %)
Protein5.4 g(6 %)
Fat17.4 g(15 %)
Carbohydrates36 g(24 %)

Ingredients

for
12
For the cake
4
150 grams
3 tablespoons
hot Water
1 packet
100 grams
100 grams
2 teaspoons
For the raspberry cream
8 sheets
white Gelatin
300 grams
Juice of 1 Limes
600 milliliters
80 grams
For the garnish
100 grams
Preparation

Kitchen utensils

1 Hand mixer, 1 Sieve, 1 Springform pan (26 cm diameter or approximately 10 inches), 1 Knife, 1 Pot, 1 Immersion blender

Preparation steps

1.

Separate eggs. Beat whites with 50 g (approximately 1/4 cup) sugar until stiff. Beat egg yolks until foamy with the remaining sugars, the hot water and the vanilla. Add to whites. Sift flour with cornstarch and baking powder. Fold everything together carefully, taking care not to stir too much. Line the bottom of a springform pan (26 cm or approximately 10 inches diameter) with parchment paper. Pour in the batter. Bake in a preheated oven at 175°C (approximately 350°F) for 25-30 minutes.

2.

Let cake cool for 10 minutes in the pan, then remove and let cool on a wire rack.

3.

Soak gelatin for 5 minutes in cold water. Rinse raspberries, gently pat dry, puree with lime juice and strain through a sieve. Dissolve gelatine over moderate heat and stir into the mashed raspberries. Chill slightly, until the fruit begins to gel. Whip the cream, gradually adding the powdered sugar. Mix cream and puree together until cream turns pink.

4.

Slice cake into thirds horizontally. Spread cream between the layers, reserving some to cover the entire cake. Garnish with raspberries and lemon balm if desired.