- For the cake
- 2 eggs
- 80 grams sugar
- 2 tablespoons raspberry Brandy
- 100 grams Pastry flour
- 1 teaspoon Baking powder
- For the filling
- 175 grams Rosehip jam
- For the cream
- 500 grams Whipped cream
- 2 packets Bourbon vanilla powder
- 2 packets whipped cream stabilizer
- 1 teaspoon cinnamon
- 3 tablespoons Orange liqueur
- 150 grams ground Walnut
For the shortcrust, mix the flour, powdered sugar, butter in pieces and egg yolks in a bowl and knead until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes
Meanwhile, for the cake, beat eggs, sugar and raspberry brandy for at least 8 minutes. Mix flour and baking powder, sift over batter and fold in. Line the bottom of a 26 cm (approximately 10-inch) diameter springform pan with parchment paper. Pour in the batter and smooth the top. Bake in preheated 175°C (approximately 350°F) oven for 18 to 20 minutes. Cool in the pan for 10 minutes. Remove cake from the pan, invert onto a wire rack, remove the parchment paper and cool the cake.
Line the bottom of a 26 cm (approximately 10-inch) diameter springform pan with parchment paper. Roll out the shortcrust pastry on a floured surface into a round large enough to line the pan. Place the pastry in the pan. Bake in preheated 200°C (approximately 400°F) oven for 15 minutes. Cool on a wire rack.
Brush the crust with the rose hip jam and place the cake on top. Beat the cream until slightly thickened. Mix the vanilla sugar, cinnamon and cream stabilizer and add to the cream. Beat until stiff. Fold in orange liqueur and walnuts. Spread walnut cream on the cake and smooth the top. For the garnish, whip the cream. Place into a piping bag fitted with a small star tip. Pipe rosettes on the cake. Shave the chocolate. Garnish the cake with shaved chocolate and walnuts and dust with cocoa.