Vanilla Raspberry Cream Cake
Ingredients
- For the batter
- 6 egg yolks
- 120 grams sugar
- Puree (1/2 vanilla pod)
- 4 egg whites
- 1 pinch salt
- 60 grams cornstarch
- 60 grams Pastry flour
- powdered sugar (for dusting)
- For the cream
- 12 sheets gelatin
- 4 egg yolks
- 100 grams sugar
- ½ l milk
- 1 Vanilla bean
- 500 grams Whipped cream
- 4 centiliters kirsch
- 4 centiliters Cabbage
- 100 grams Raspberry puree
- For preparing
- 2 Parchment paper (strips)
- 1 Springform pan (18 cm or 7 inches in diameter)
- 250 grams Whipped cream
- 20 grams sugar
- 20 grams Chocolate shaving
- 8 fresh Raspberries
Preparation steps
For the batter: Whisk together yolks, 1/4 of the sugar and vanilla until creamy. Beat egg whites with salt until stiff and gradually add remaining sugar. Fold in cornstarch, yolks and sifted flour. Lay parchment paper strips close together on a baking sheet. Pour batter into a piping bag with a large tip. Pipe ladyfingers onto parchment paper and dust with powdered sugar. Bake in preheated oven at 180°C (approximately 350°F) until light brown, about 8-10 minutes.
Remove from oven and carefully peel off paper.
For the cream: Soak gelatin in cold water. Beat yolks and sugar until creamy. Boil milk and vanilla pod, remove pod and slowly add egg yolk mixture, stirring constantly. Heat cream in a saucepan, stirring constantly, until thickened. Squeeze out gelatine and dissolve into cream. Pour through a fine sieve and stir until cold. Beat cream. Fold half of the cream into the vanilla mixture. Combine remaining cream with cherry liqueur, cherry juice and raspberry sauce.
Line the bottom of a springform pan with ladyfingers. Add raspberry cream, then top with vanilla cream. Chill for at least 2 hours.
Loosen cake from pan and plate. Beat cream and sugar until stiff. Top cake with a bit of cream and add ladyfingers. Pour remaining cream into a pastry bag with star tip and pipe rosettes onto cake. Garnish with raspberries and chocolate chips. Slice and serve.
