- For the batter
- 6 eggs
- 180 grams sugar
- 2 tablespoons Vanilla sugar
- 1 generous pinch lemon zest (organic)
- 180 grams Pastry flour
- 2 tablespoons cornstarch
- 1 teaspoon Baking powder
- For the filling
- 500 milliliters Whipped cream
- 2 packets whipped cream stabilizer
- 5 tablespoons sugar
- 200 grams fresh Raspberries
For the batter: Preheat oven to 180°C (approximately 350°F). Line the bottom of a springform pan with parchment paper.
Separate eggs. Beat yolks, sugar, vanilla sugar and lemon zest. Beat egg whites until stiff and fold into yolk mixture. Combine flour, cornstarch and baking powder, then fold into egg mixture. Pour batter into the springform pan and bake for about 35 minutes, until golden brown. Remove from oven, release from pan and let cool on a wire rack.
For the filling: Beat cream and stabilizer, gradually add sugar. Rinse raspberries and carefully pat dry.
Cut cake in half horizontally to form 2 layers. Place the bottom layer on a cake plate and cover with a third of the filling. Top with raspberries and add the top layer of cake. Cover cake with remaining filling.
For the garnish: Combine light and dark chocolate chips and press into the sides of the cake. Chill for about 45 minutes.
Preheat oven to 50°C (approximately 125°F).
Beat egg whites until stiff. Spread half of the sugar onto a large plate. Brush rose petals with whites and place on sugar. Sprinkle with remaining sugar. Place rose petals on a baking sheet lined with parchment paper and bake for 10 minutes.
Remove and let cool completely, then decorate cake with petals. Wrap cake with a pink satin ribbon, as desired. Slice and serve.