Festive Raspberry Cake

Raspberry cake filling recipe

Summer, sun, raspberry time - and they taste this cake definitely the best!

100 g flour , 100 g sugar , 1 egg yolk , 100 g cold butter in small pieces , 100 g ground almonds , 6 eggs , 175 g sugar , 3 tablespoons butter , 75 g flour , 2 tablespoons cornstarch , 50 g cocoa , 300 g raspberries (fresh or frozen) , 800 g cream , 4 packets of cream stabilizer , 4 tablespoons sugar , Lemon balm leaves (if you like) , Baking paper and grease the form

Step 1

For the pastry flour in a bowl. Knead with sugar, egg yolks, butter and almonds. Divide the dough into 2 halves, shape into balls. Wrapped in plastic wrap refrigerate 30 minutes.

Step 2

Preheat the oven. The baking pan with parchment paper evidence. For the sponge away the eggs, beat the egg whites until stiff. The yolks, 8 tablespoons warm water, sugar and butter until fluffy. Combine flour, cornstarch and cocoa mix, stir in the Eicreme. Fold in the beaten egg whites. Pour batter into the mold. Bake in 200 ° (center, fan oven 180 °) 30 minutes bake. Cool thoroughly.

Step 3

Grease the baking pan thinly. Roll out one portion of pastry, in the dish and bake at 200 ° (bottom rack 180 °) 15 minutes bake. Bake the second floor as well. Both floors to cool.

Step 4

Wash The raspberries or frozen fruits make drain in a colander and thaw. 12 beautiful fruit for decoration aside. Puree the remaining raspberries and strain through a sieve. Whip the cream with cream and sugar until stiff stiff. The raspberry puree evenly undergo.

Step 5

Once the biscuit cut transversely. Murbeteigboden with a quarter of the raspberry cream coat. Hang up a biscuit base and spread with another quarter of the cream. The second sponge cake on top, brush with the remaining half of the cream. The second Mürbeteigboden hang and brush around the cake with whipped cream.

Step 6

The cake with raspberries and - if you like - decorate with lemon balm. The form edge of cake with a cake comb.