Raspberry Cream Cake

A great cake recipe for any occasion:

Beat egg yolks with sugar until creamy, whip egg whites with salt until stiff. Fold baking powder, flour, cornstarch and snow loosely into the egg yolk mixture. Fill the dough into a cake springform pan (26 cm Â) lined with parchment paper on the bottom and place in the preheated oven.

E: middle. T: 175 °C / 30 to 35 min.

Turn out onto a cake rack, remove paper and cool. Toast almond kernels in dry frying pan until golden. Stir curd cheese with lemon zest, syrup and vanilla sugar. Whip the cream until stiff and fold 100 g into the curd.

Heat the juice of one lemon with water and let the gelatine, soaked according to instructions, melt in it. Fold half of it into the curd cheese and half into the whipped cream.

Crush 250 g raspberries with powdered sugar. Place 1/3 of the whipped cream in a piping bag with a nozzle, mix the remaining whipped cream with the raspberry puree. Cut sponge cake into three plates. Stir jam with raspberry brandy until smooth, spread half of it on a cake plate, place the second plate on top, press it smooth and spread the rest on top. Spread curd mixture evenly on top, place third plate on top and press smooth. Spread surface and edge of cake with raspberry cream and sprinkle edge with almond kernels. Spread raspberries evenly on the cake, pipe 12 cream rosettes on top and garnish with pistachios.

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