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🍽️ Raspberry Cake with Sponge Layers

2808 kcal · 30 min · 4 servings

Raspberry Cake with Sponge Layers Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Beat butter and sugar with a mixer until creamy.
  2. 2. Stir the egg yolks one by one into the butter-sugar mixture.
  3. 3. Mix the flour with the baking powder in a separate bowl.
  4. 4. Stir the flour mixture alternately with the milk into the egg mixture until a smooth batter forms.
  5. 5. Grease two springform pans (each approx. 20 cm in diameter) with some butter.
  6. 6. Divide the batter evenly and spread it smoothly in the two pans.
  7. 7. Beat the egg whites with a mixer until stiff peaks form.
  8. 8. Slowly stir in the sugar (200 g) while continuing to beat until the egg white foam is firm and glossy.
  9. 9. Distribute the egg white foam evenly over the two batter bases in the pans.
  10. 10. Smooth the surface with a spoon or spatula.
  11. 11. Sprinkle almond flakes evenly over the surface.
  12. 12. Preheat the oven to 150 degrees Celsius.
  13. 13. Bake the bases for approx. 40 minutes until golden yellow.
  14. 14. Remove the pans from the oven and carefully release the bases.
  15. 15. Let the bases cool completely on a wire rack.
  16. 16. Mix lemon juice, water, and sugar in a saucepan.
  17. 17. Take a small sip of the liquid and mix the cornstarch smoothly with it (cornstarch thickens liquids).
  18. 18. Bring the remaining liquid in the pot to a boil.
  19. 19. Stir the prepared cornstarch into the boiling liquid.
  20. 20. Let the cream boil briefly until it thickens.
  21. 21. Remove the pot from the heat and let the cream cool under a layer of parchment paper.
  22. 22. Beat the cream with a mixer until stiff.
  23. 23. Gently fold in the raspberries and the cooled lemon cream into the whipped cream.
  24. 24. Place one of the cooled bases back into the springform pan.
  25. 25. Spread the raspberry-cream mixture evenly over the base.
  26. 26. Place the second base on top.
  27. 27. Place the cake in the fridge for approx. 3 hours to set.
  28. 28. Top the finished cake with fresh raspberries before serving.
  29. 29. Dust the cake with powdered sugar at the end.

Nutrition per serving