Himbeersahne-Torte

Ingredients

• 4 eggs
• 150 g sugar
• 3 tbsp hot water
• 1 packet vanilla sugar
• 100 g flour
• 100 g cornstarch
• 2 tsp Baking powder
• 8 sheets white gelatin
• 300 g raspberries
• Juice of 1 lime
• 600 ml whipping cream
• 80 g powdered sugar (sifted)
• 100 g raspberries
• Lemon balm

Instructions

1. 1.

   Separate the eggs. Beat egg whites with 50 g sugar until stiff peaks form. Whisk yolks with remaining sugar, hot water and vanilla sugar until fluffy. Fold in the meringue. Sift flour, cornstarch and baking powder over mixture and gently fold without overmixing. Line a 26 cm springform with parchment paper. Pour batter into pan. Bake at 175 °C (gas: level 2‑3, fan: 160 °C) for 25–30 minutes.

2. 2.

   Let the cake cool in the pan for 10 minutes. Then release from the pan and transfer to a parchment‑lined cooling rack. Remove parchment and allow the base to cool completely.

3. 3.

   Soak gelatin sheets in cold water for 5 minutes. Drain raspberries, blend with lime juice and strain through a sieve. Dissolve gelatin over low heat until liquid, then stir into raspberry puree. Chill until it begins to set slightly. Whip cream stiff, letting powdered sugar sift in. Fold whipped cream into raspberry mixture.

4. 4.

   Slice the cake horizontally twice. Spread raspberry cream between layers and assemble. Brush edges with raspberry cream as well. Garnish with raspberries and lemon balm before serving.