Creamy Raspberry Cake with Wildflower Jelly

Ingredients

• 3 eggs
• 90 g sugar
• 1 pinch salt
• 60 g flour
• 40 g cornstarch
• 300 g raspberries
• 1 bottle sparkling wine (750 ml)
• 80 g cornstarch
• 175 g sugar (more to taste)
• 200 ml whipping cream
• 1 packet instant gelatin (for cold mixing)
• 1 packet flavored gelatin (wildflower flavor)
• 100 g sugar
• 400 ml apple juice
• 200 ml whipping cream
• 1 sachet powdered stabilizer
• 1 Tbsp vanilla sugar
• raspberries (for garnish)
• mint
• powdered sugar

Instructions

1. 1.

   Preheat the oven to 180°C with top and bottom heat.

2. 2.

   Separate the eggs for the sponge. Beat the yolks with half the sugar until fluffy. Whisk the whites with a pinch of salt, then gradually add the remaining sugar. Continue beating until glossy and stiff peaks form. Fold the meringue into the yolk mixture, sift in flour and cornstarch, and fold everything together.

3. 3.

   Pour the batter into a springform pan lined with parchment paper, smooth the top, and bake for about 35 minutes. Check with a toothpick. Remove from oven, cool, release from the mold, and let it cool completely on a wire rack.

4. 4.

   Wash and dry the raspberries. In a pot, combine sparkling wine, cornstarch, and sugar; stir constantly until it boils, then set aside to cool. Whip the cream stiffly and fold into the cooled wine mixture. Place a ring around the sponge, spread raspberries over it, sprinkle gelatin on top, and pour the wine mixture over the berries. Chill for at least 3–4 hours. Meanwhile, mix wildflower powder with sugar and apple juice according to package instructions, gently pour over the cake surface, and chill again.

5. 5.

   Whip cream with stabilizer and vanilla sugar until stiff, then pipe onto the cake. Decorate each rosette with a raspberry and a mint leaf. Remove the ring, dust with powdered sugar, cut into pieces, and serve.