Raspberry Cream Layer Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 334 cal. | (16 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 20 g | (80 %) | ||
| Roughage | 1.9 g | (6 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 5.1 μg | (9 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 27 μg | (9 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 6.9 μg | (15 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 170 mg | (4 %) | ||
| Calcium | 75 mg | (8 %) | ||
| Magnesium | 19 mg | (6 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 10 g | |||
| Uric acid | 11 mg | |||
| Cholesterol | 115 mg | |||
| Complete sugar | 23 g |
Ingredients
- For the cake
- 4 eggs
- 150 grams sugar
- 3 Tbsps hot water
- 1 packet Vanilla sugar
- 100 grams Pastry flour
- 100 grams cornstarch
- 2 tsps Baking powder
- For the raspberry cream
- 8 sheets white gelatin
- 300 grams Raspberries
- Juice of 1 Limes
- 600 milliliters Whipped cream
- 80 grams powdered sugar (sifted)
- For the garnish
- 100 grams Raspberries
- Lemon balm
Kitchen utensils
Preparation steps
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.
Let cake cool for 10 minutes in the pan, then remove and let cool on a wire rack.
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.
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.
