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🍽️ Raspberry Cream Cake with Woodruff Glaze

685 kcal · 30 min · 4 servings

Ingredients

• 3 Eggs
• 90 g Sugar
• 1 Pinch Salt
• 60 g Flour
• 40 g Cornstarch
• 300 g Raspberries
• 1 Bottle Sparkling Wine (750 ml)
• 80 g Cornstarch
• 175 g Sugar (more to taste)
• 200 ml Heavy Cream
• 1 Packet Instant Gelatin (for cold stirring)
• 1 Packet Jello (Woodruff flavor)
• 100 g Sugar
• 400 ml Apple Juice
• 200 ml Heavy Cream
• 1 Sachet Whipping Cream Stabilizer
• 1 Tbsp Vanilla Sugar
• Raspberries (for garnishing)
• Mint
• Icing Sugar

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Separate the eggs. Beat the egg yolks with half of the sugar until frothy.
3. 3. Beat the egg whites with a pinch of salt until stiff.
4. 4. Gradually sprinkle the remaining sugar into the egg whites.
5. 5. Continue beating until the mixture is shiny and forms stiff peaks.
6. 6. Add the egg whites to the egg yolk mixture.
7. 7. Mix the flour with the starch.
8. 8. Sift the flour mixture over the egg mixture.
9. 9. Gently fold everything in gradually until a smooth batter forms.
10. 10. Pour the batter into a springform pan lined with baking paper.
11. 11. Smooth the surface.
12. 12. Bake the sponge cake in the preheated oven for approx. 35 minutes.
13. 13. Perform the skewer test to check for doneness.
14. 14. Remove the cake from the oven.
15. 15. Let the cake cool in the pan.
16. 16. Carefully release the sponge cake from the pan.
17. 17. Place the sponge cake on a wire rack.
18. 18. Let the sponge cake cool completely.
19. 19. Sort through the raspberries and wash them.
20. 20. Pat the raspberries dry.
21. 21. Pour the sparkling wine into a saucepan.
22. 22. Stir the starch and sugar into the sparkling wine.
23. 23. Bring the mixture to a boil once while stirring constantly.
24. 24. Set the pot aside and let the mixture cool down.
25. 25. Whip the cream until stiff.
26. 26. Fold the whipped cream into the cooled sparkling wine mixture.
27. 27. Place a cake ring around the cooled sponge cake.
28. 28. Distribute the raspberries evenly over the sponge base.
29. 29. Sprinkle the gelatin over the raspberries.
30. 30. Pour the sparkling wine-cream mixture over the raspberries.
31. 31. Place the cake in the refrigerator for at least 3 to 4 hours.
32. 32. Mix the woodruff powder according to package instructions with sugar and apple juice.
33. 33. Carefully pour the woodruff mixture onto the surface of the cake.
34. 34. Continue to keep the cake cool.
35. 35. Whip the cream for decoration with cream stabilizer and vanilla sugar until stiff.
36. 36. Fill the whipped cream into a piping bag.
37. 37. Decorate the cake with rosettes of cream.
38. 38. Place a raspberry on each rosette.
39. 39. Place a mint leaf on each raspberry.
40. 40. Carefully remove the cake ring.
41. 41. Dust the cake with powdered sugar.
42. 42. Cut the cake into slices.
43. 43. Serve the cake slices.

Nutrition per serving

• kcal: 685
• Protein: 6 g · Fett/Fat: 23 g · Carbs: 108 g