← All recipes

🍽️ Berry Cream Cake

685 kcal · 30 min · 4 servings

Ingredients

• 125 g flour
• 1 egg yolk
• 1 tbsp cold water
• 75 g cold butter
• 2 tbsp raspberry jam
• 2 eggs (separated)
• 2 tbsp hot water
• 2 tbsp sugar
• 60 g flour
• 1 tbsp cornstarch
• 1 tsp baking powder
• 500 g whipping cream
• 100 g powdered sugar
• 6 sheets white gelatin
• 6 sheets white gelatin
• 250 ml dry white wine
• juice of one lemon
• 100 ml raspberry juice
• 75 g sugar
• 500 g raspberries
• 3 tbsp sliced roasted almonds

Instructions

1. 1. Mound the flour on your work surface and mix in the salt.
2. 2. Make a well in the center of the flour.
3. 3. Cut the cold butter into small cubes.
4. 4. Distribute the butter cubes around the well.
5. 5. Place the egg yolk and one tablespoon of water in the center.
6. 6. Chop all ingredients together with a knife until small crumbs form.
7. 7. Quickly knead the crumbs together with your hands to form a dough.
8. 8. Shape the dough into a ball.
9. 9. Wrap the ball in plastic wrap.
10. 10. Chill the dough in the refrigerator for about 30 minutes.
11. 11. Roll out the dough.
12. 12. Place the dough on the lightly greased base of a 26 cm (10 inch) springform pan.
13. 13. Trim off any excess dough neatly.
14. 14. Prick the dough base several times with a fork.
15. 15. Bake the base without the springform ring at 200°C (390°F) for 15 to 18 minutes.
16. 16. Remove the base from the oven.
17. 17. Spread jam over the hot base.
18. 18. Whisk the egg yolk with water and sugar until frothy.
19. 19. Beat the egg whites until stiff.
20. 20. Fold the beaten egg whites into the yolk mixture.
21. 21. Sift flour, cornstarch, and baking powder over the mixture.
22. 22. Mix everything gently.
23. 23. Line the base of a 24 cm (9.5 inch) springform pan with baking paper.
24. 24. Pour the batter into the prepared pan.
25. 25. Bake the sponge cake at 200°C (390°F) for 15 to 20 minutes.
26. 26. Allow the sponge cake to cool slightly.
27. 27. Place the sponge cake in the center of the shortcrust base.
28. 28. Place the springform ring around the cake layers.
29. 29. Soak the gelatin in cold water.
30. 30. Whip the cream with powdered sugar until stiff.
31. 31. Squeeze the gelatin until it is no longer dripping.
32. 32. Dissolve the gelatin in a small saucepan over low heat.
33. 33. Stir three tablespoons of cream into the dissolved gelatin.
34. 34. Fold the gelatin mixture into the remaining cream.
35. 35. Spread the cream mixture over the base.
36. 36. Smooth the surface.
37. 37. Chill the cake in the refrigerator for 3 to 4 hours to set.
38. 38. Soak the gelatin for the raspberry topping in cold water again.
39. 39. Wash the raspberries.
40. 40. Remove any stems or leaves.
41. 41. Pat the raspberries dry.
42. 42. Heat wine, lemon juice, raspberry juice, and sugar in a saucepan.
43. 43. Stir until the sugar has dissolved.
44. 44. Dissolve the squeezed gelatin in the warm liquid.
45. 45. Allow the mixture to cool.
46. 46. Arrange the raspberries on the set cream.
47. 47. Pour the wine gelatin over the raspberries.
48. 48. Chill the cake in the refrigerator again for 3 to 4 hours to set.
49. 49. Run a thin knife along the edge of the springform pan.
50. 50. Release the cake from the edge.
51. 51. Carefully remove the springform ring.
52. 52. Cut the cake into slices.
53. 53. Serve the cake.

Nutrition per serving

• kcal: 685
• Protein: 9 g · Fett/Fat: 48 g · Carbs: 52 g