Raspberry Sponge Cake

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Raspberry Sponge Cake
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Difficulty:
moderate
Difficulty
Preparation:
6 h.
Preparation

Ingredients

for
1
For the shortcrust
125 grams
1
1 tablespoon
cold Water
75 grams
cold Butter
3 tablespoons
For the sponge cake
2
Eggs (separated)
2 tablespoons
hot Water
2 tablespoons
60 grams
1 tablespoon
1 teaspoon
For the topping
10 sheets
white Gelatin
½ liter
juice of Lemons
200 milliliters
150 grams
1 kilogram
also
3 tablespoons

Preparation steps

1.

For the shortcrust, mix flour with salt and form into a mound on a flat work surface. Create a well in the center. Cut cold butter and distribute around well. Add egg yolk and 1 tablespoon of water to well and mix. Cut ingredients together with a knife until crumbly. Knead until smooth, shape into a ball, wrap in plastic wrap and chill for 30 minutes.

2.

Roll dough out and press into a lightly greased springform pan. Cut away excess and prick bottom several times with a fork. Bake without ring in a preheated oven at 200°C (approximately 400°F) for 15-18 minutes. Remove and sprinkle with jam while still hot.

3.

For the sponge cake, mix egg yolks with water and sugar until fluffy. Beat egg whites until stiff. Mix flour, cornstarch and baking powder. Sift into egg yolk mixture and stir. Fold in egg whites. Line bottom of a springform pan with parchment paper and pour in batter. Bake at 200°C (approximately 400°F) for 15-20 minutes. Cool slightly and then place on top of shortcrust.

4.

Place ring around shortcrust and sponge cake.

5.

For the topping, soak gelatin in cold water. Rinse raspberries, pick clean and pat dry.

6.

Heat wine, lemon juice, raspberry juice and sugar in a saucepan until the sugar has dissolved. Dissolve pressed gelatin in wine mixture and cool. Arrange raspberries on top of sponge cake and pour wine mixture on top. Chill for 3-4 hours. Use a thin knife to trace edges of cake to release from pan. Remove cake ring gently and sprinkle cake border with almonds. Slice and serve.