Raspberry Cake

Ingredients

• 2 Eggs
• 125 g whole‑grain sugar
• 75 g wheat flour type 1050
• 1 tsp Baking powder
• 4 sheets white gelatin
• 300 g raspberries
• 0.5 Organic lemon
• 500 g yogurt (1.5% fat)
• 1 packet vanilla sugar
• 1 packet red fondant glaze (to be mixed with cold water)
• 250 ml light grape juice
• 3 stalks lemon balm

Instructions

1. 1.

   Add eggs, 75 g sugar and 2 tbsp hot water to a bowl. Beat with hand mixer until creamy and pale.

2. 2.

   Sift flour and baking powder into another bowl. Gradually fold into the egg mixture.

3. 3.

   Cut one sheet of parchment paper to fit a 24 cm springform (cut with kitchen scissors) and line the bottom. Pour batter in and smooth with a spatula.

4. 4.

   Bake in preheated oven at 180 °C (160 °C fan, gas level 2‑3) for about 20 minutes. Cool on a wire rack and then release from the pan.

5. 5.

   Meanwhile soak gelatin in cold water. Gently wash raspberries if needed and drain. Warm 2 tbsp water in a small pot. Squeeze gelatin and dissolve it while stirring.

6. 6.

   Rinse one lemon half hot, dry rub it, grate its zest finely, and squeeze out the juice.

7. 7.

   Whisk yogurt with vanilla sugar, remaining sugar, 1 tsp each of lemon juice and zest until very creamy; fold 2 tbsp into the dissolved gelatin. Stir the gelatin into the rest of the yogurt cream.

8. 8.

   Re‑line the springform rim around the base and close it. Spread yogurt cream over the sponge, top with raspberries, pressing gently. Chill for at least 4 hours or overnight.

9. 9.

   Mix fondant glaze with grape juice. Pour over the raspberry cake and let set in the fridge. Slice off the edge with a knife, remove the rim, and transfer to a plate. Wash lemon balm, shake dry, pluck leaves, and decorate the cake.