Raspberry Cake
A fresh raspberry cake recipe from the berry cakes category. Try this and more recipes from Spoonsparrow!
Ingredients
- 200 g Flour
- 1 tsp Baking powder
- 70 g sugar
- 1 egg yolk
- 100 g cold butter
- 50 g digestive biscuit crumbs
- 1 tsp flour
- 750 g red raspberries
- 8 egg whites
- 200 g sugar
- 2 tbsp Cornstarch
- 150 g Ground Almonds
- 250 g powdered sugar
- 1 Egg white
- 250 ml Whipping Cream
- 1 packet vanilla sugar
- red raspberries
- black raspberry
- mint
Instructions
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1.
Preheat the oven to 200°C.
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2.
Knead the flour with baking powder, sugar, egg yolk and butter into a dough. Wrap in cling film and chill for 1 hour.
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3.
Wash the raspberries, pat dry and strip stems. Beat the egg whites to stiff peaks while gradually adding sugar. Gently fold in cornstarch and almonds. Fold the raspberries into half of the meringue; do not stir.
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4.
Line a springform pan with parchment paper and sprinkle with biscuit crumbs. Roll out the dough and line the bottom of the pan. Knead leftover dough into a long roll, place on the base and form a 4 cm high rim. Sprinkle the base with crumbs to prevent sogginess. Spread raspberry mixture evenly over the dough. Top with remaining meringue. Bake in preheated oven for about 45 minutes. Remove, release from pan and let cool completely.
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5.
Sift powdered sugar and whisk with egg white for glaze. Cover the cake. Whip cream with vanilla sugar until stiff and fill a piping bag with star tip. Pipe rosettes around the cake and decorate with raspberry sprigs and mint leaves.
