🍽️ Easter Cream Cake with Raspberry Filling

Name: Easter Cream Cake with Raspberry Filling
Total time: 30 min
Yield: 4 servings
Ingredients: 6 Eggs; 150 g Sugar; 140 g Flour; 2 tbsp Cornstarch; 1 pack Baking Powder; Salt; Flour; butter; 4 tbsp Raspberry Jelly; 1 tbsp Rum; 700 g Whipping Cream; 3 tbsp Sugar; 3 pack Whipping Stabilizer; 0.5 Unpeeled Lemon (Juice and Zest); 100 g Pistachios (Chopped); Garnish; Mint; Marzipan Easter Figure; Sugar Easter Egg

850 kcal · 30 min · 4 servings

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Ingredients

6 Eggs
150 g Sugar
140 g Flour
2 tbsp Cornstarch
1 pack Baking Powder
Salt
Flour
butter
4 tbsp Raspberry Jelly
1 tbsp Rum
700 g Whipping Cream
3 tbsp Sugar
3 pack Whipping Stabilizer
0.5 Unpeeled Lemon (Juice and Zest)
100 g Pistachios (Chopped)
Garnish
Mint
Marzipan Easter Figure
Sugar Easter Egg

Instructions

1. Separate the eggs. Carefully lift the yolks away from the whites.
2. Add the lemon juice to the egg whites.
3. Beat the egg whites with a mixer until stiff peaks form.
4. Slowly stir in the sugar while continuing to beat.
5. Continue beating until the mixture is stiff and glossy.
6. Mix the flour with the baking powder.
7. Sift the flour mixture through a sieve.
8. Gently fold in the egg yolks and the sifted flour mixture alternately into the egg white mixture.
9. Stir until a smooth and airy dough forms.
10. Grease the bottom of a springform pan with butter.
11. Dust the greased pan with flour.
12. Pour the dough into the prepared pan.
13. Preheat the oven to 180 degrees Celsius fan mode.
14. Bake the sponge cake base in the oven for about 50 minutes.
15. Perform the toothpick test to check the baking time.
16. Let the cake cool down completely in the pan.
17. Carefully release the cake from the pan.
18. Cut the sponge cake base horizontally through the middle.
19. Stir the raspberry jelly smooth with the rum.
20. Spread the raspberry mixture onto the lower sponge cake layer.
21. Add the cream stabilizer and lemon zest to the cream.
22. Whip the cream until stiff.
23. Stir the sugar into the whipped cream.
24. Set aside about half of the cream.
25. Spread the remaining cream evenly over the raspberry layer.
26. Place the upper sponge cake layer on top of the cream as a lid.
27. Set aside 6 tablespoons of the reserved cream.
28. Coat the entire cake in a dome shape with the remaining cream.
29. Fill the 6 tablespoons of cream into a piping bag.
30. Attach a plain nozzle to the piping bag.
31. Decorate the cake with the cream from the piping bag.
32. Top the cake as desired with mint leaves, marzipan figures, and sugar Easter eggs.

Nutrition per serving

kcal: 850
Protein: 10 g · Fett/Fat: 65 g · Carbs: 55 g