Raspberry Almond Cake

Ingredients

• 125 g soft margarine (or butter)
• 125 g sugar
• 1 packet vanilla sugar
• 1 pinch salt
• 4 egg yolks (M)
• 150 g flour
• 1 tsp Baking powder
• 2 tbsp milk
• 4 egg whites (M)
• 100 g fine sugar
• 200 g almond flakes
• 300 g frozen raspberries
• 50 g sugar
• about 200 ml clear apple juice
• 1 packet cake puff powder (red)
• 200 ml whipping cream
• 1 packet stabilizer
• 2 tbsp sugar
• 75 g yogurt

Instructions

1. 1.

   Beat margarine or butter until creamy. Gradually add sugar, vanilla sugar, salt and egg yolks, mixing well. Sift flour with baking powder over the mixture and stir in milk.

2. 2.

   Line the bottom of a 28 cm springform pan with parchment paper. Spread half of the batter evenly. Whip egg whites to stiff peaks while gradually adding sugar. Spread half of the meringue over the batter and sprinkle half of the almonds on top. Bake in a preheated oven at 200°C (gas: level 3-4, fan: 180°C) for about 20-25 minutes. Using the remaining batter, meringue and almonds, bake a second base in the same way. Let the bases cool.

3. 3.

   Sprinkle raspberries with sugar and let thaw. Place raspberries on a sieve to drain, catching the juice. Refill raspberry juice with apple juice to 250 ml. Stir in cake puff powder according to instructions. Fold in raspberries. Whip cream to stiff peaks while gradually adding stabilizer and sugar. Fold in yogurt.

4. 4.

   Spread one base with the raspberry mixture. Spread the cream layer evenly on top and place the second base over it.