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🍽️ Raspberry Cake

606 kcal · 30 min · 4 servings

Ingredients

• 250 g flour
• 1 pinch salt
• 60 g sugar
• 120 g butter
• 1 egg
• 5 eggs
• 100 g sugar
• 2 tbsp vanilla sugar
• 1 tsp lemon juice
• 100 g flour
• 2 tbsp cornstarch
• 2 tbsp cocoa powder
• 350 g raspberries
• 1 l whipping cream
• 5 packets cream stabilizer
• 5 tbsp sugar
• 2 handfuls lemon balm leaves

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with fan setting.
2. 2. Pile the flour on your work surface.
3. 3. Mix in salt and sugar.
4. 4. Make a well in the center.
5. 5. Cut the cold butter into small cubes.
6. 6. Place them around the well.
7. 7. Put the egg in the center.
8. 8. Chop everything finely with a knife until small crumbs form.
9. 9. Quickly knead into a dough.
10. 10. Shape into a ball.
11. 11. Wrap in cling film.
12. 12. Chill in the fridge for 30 minutes.
13. 13. Separate the eggs.
14. 14. Place the yolks in a mixing bowl.
15. 15. Beat them with about two-thirds of the sugar until light and creamy.
16. 16. Whip the egg whites with lemon juice until stiff.
17. 17. Gradually adding the remaining sugar.
18. 18. Gently fold the egg whites into the yolk mixture.
19. 19. Sift flour, cornstarch, and cocoa over the top.
20. 20. Fold in carefully.
21. 21. Pour the batter into a springform pan lined with baking paper.
22. 22. Bake on the middle rack for 25 to 30 minutes.
23. 23. Let it cool down afterwards.
24. 24. Divide the shortcrust dough in half.
25. 25. Roll out one half.
26. 26. Place it in the greased pan.
27. 27. Bake on the lower rack at 180 degrees for about 15 minutes.
28. 28. Repeat with the second half.
29. 29. Let both bases cool down.
30. 30. Wash the raspberries.
31. 31. Set aside 1-2 handfuls for decoration.
32. 32. Puree the rest.
33. 33. Whip the cream with cream stabilizer and sugar until stiff.
34. 34. Set aside one quarter of the cream.
35. 35. Mixed with one third of the rest of the cream.
36. 36. Fold the raspberry puree into the remaining part.
37. 37. Slice the sponge cake horizontally into two halves.
38. 38. Place one shortcrust base in a cake ring (or the springform rim).
39. 39. Spread one third of the raspberry cream on it.
40. 40. Place a sponge layer on top.
41. 41. Add more raspberry cream.
42. 42. Put the second sponge layer on.
43. 43. Spread the remaining raspberry cream on it.
44. 44. Place the second shortcrust base on top.
45. 45. Remove the cake ring.
46. 46. Spread the reserved cream around the cake.
47. 47. Garnish the finished cake with washed lemon balm leaves.
48. 48. And the reserved raspberries.

Nutrition per serving

• kcal: 606
• Protein: 9 g · Fett/Fat: 38 g · Carbs: 56 g