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🍰 Airy Raspberry Cake with Almond Ring

471 kcal · 75 min · 4 servings

Airy Raspberry Cake with Almond Ring Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Beat 100 grams of sugar, the egg yolks, the butter, and the milk in a bowl until the mixture is light and foamy.
  2. 2. Mix the flour with the baking powder in a separate bowl.
  3. 3. Gently fold the flour mixture into the egg mixture until a smooth batter forms.
  4. 4. Divide the dough into two equal portions.
  5. 5. Line two 26-centimeter springform pans with baking paper.
  6. 6. Spread each dough portion into one of the prepared pans.
  7. 7. Beat the egg whites together with the remaining sugar and vanilla sugar until stiff peaks form.
  8. 8. Distribute the egg white foam evenly over the two dough bases.
  9. 9. Use a tablespoon to press wavy patterns into the surface of the egg white foam.
  10. 10. Sprinkle the surface with sliced almonds.
  11. 11. Bake the cake layers at 200 degrees Celsius (top and bottom heat) on the middle rack for 25 to 30 minutes.
  12. 12. Whip the cream until stiff.
  13. 13. Spread a portion of the cream on the first cooled cake layer.
  14. 14. Place the raspberries on the cream.
  15. 15. Spread the remaining cream over the raspberries.
  16. 16. Cut the second cake layer (the lid) into 12 pieces.
  17. 17. Arrange the cake layer pieces on top of the cream.

Nutrition per serving