Raspberry Lemon Cake

For the raspberry lemon cake, first prepare the sugar filigree. To do this, the day before, mix the egg whites with the powdered sugar to a solid glaze and color half with red food coloring.

Pipe hearts, leaves and lace on a baking paper and let dry in a cool place for at least 1 day.

For the sponge cake, beat eggs, sugar and vanilla sugar until foamy. Fold in the flour, cornstarch and baking powder. Carefully stir in the melted butter and place in a cake ring with a 26 cm diameter.

Bake at approx. 180 °C for 35 minutes. Cut the cooled base 1 time.

For the cream, cook a pudding from milk and pudding powder and let it cool down. Cream the butter with the powdered sugar and vanilla sugar. Stir the pudding into the butter by the spoonful. Fold in the lemon juice and raspberries.

Place one cake layer on a cake plate, enclose with a cake ring and put 1/3 of the mixture on the layer. Place the second cake layer on top and spread another third of the buttercream and smooth it out.

Leave the cake in the refrigerator for 2 hours. Now remove the cake ring and spread the edge with the remaining cream and decorate the edge with a piping bag.

Place the sugar filigree and marzipan roses on top.

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