Cream Cake with Berries

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 toasted almond flakes

Instructions

1. 1.

   For the shortcrust, sift flour onto a work surface, mix with salt and create a well in the center. Cut cold butter into small pieces, distribute around the well, add egg yolk and 1 tbsp water to the center, then use a knife to cut through all ingredients until small dough crumbs form; quickly knead by hand into dough, shape into a ball, wrap in cling film and chill for about 30 minutes.

2. 2.

   Roll out the dough and lay it on a lightly greased springform pan (26 cm diameter). Trim cleanly. Prick the dough several times with a fork. Bake without a ring at 200°C for 15–18 minutes, remove and spread jam while still hot.

3. 3.

   For the sponge, whisk egg yolk with water and sugar until fluffy. Beat egg whites to stiff peaks and fold into the yolk mixture. Sift flour, cornstarch and baking powder over the batter and mix gently. Line a springform pan (24 cm diameter) with parchment paper and pour in the batter. Bake at 200°C for 15–20 minutes. Let the sponge cool slightly and place it on top of the shortcrust.

4. 4.

   Place the springform ring around the cake layers.

5. 5.

   For the cream layer, soak gelatin in cold water. Whip cream with powdered sugar to stiff peaks. Dissolve the gelatin in a small pot over low heat until liquid; stir 3 tbsp cream into it, then fold into the remaining whipped cream. Spread the mixture on the base, smooth and chill for 3–4 hours until set.

6. 6.

   For the raspberry layer, soak gelatin in cold water. Wash, rinse and pat dry raspberries.

7. 7.

   Heat wine, lemon juice, raspberry juice and sugar in a pot until sugar dissolves. Dissolve the pressed gelatin into it and let cool. Spread the cooled mixture over the set cream, top with raspberries, then pour the wine‑gelatin over them. Chill 3–4 hours to set. Use a thin knife to cut around the springform edge, lift the cake off, remove the ring carefully, cut into pieces and serve.