Raspberry Cake

Ingredients

• 1 springform pan (24 cm diameter)
• 2 Eggs
• 100 g sugar
• 1 packet vanilla sugar
• 1 pinch salt
• 100 g flour
• 30 g cornstarch
• 1 tsp Baking powder
• 750 g raspberries
• 100 ml raspberry juice
• 1 tbsp Lemon Juice
• 3 sheets red gelatin
• 3 tbsp raspberry liqueur
• 200 g chopped almonds
• 3 sheets white gelatin
• 3 tbsp raspberry liqueur
• 2 Eggs
• 3 tbsp sugar
• 1 packet vanilla sugar
• 600 ml whipping cream
• 1 carambola (star fruit)
• 250 g raspberries
• 125 g white couverture chocolate
• 1 tbsp oil

Instructions

1. 1.

   Separate the eggs for the batter, set the whites aside. Beat the yolks with 2 tablespoons warm water until frothy. Gradually add sugar and vanilla sugar, continue beating until creamy.

2. 2.

   Beat the whites with salt to stiff peaks and fold in. Sift flour, cornstarch, and baking powder over the egg mixture and fold gently. Line a springform pan with parchment paper, pour in batter, smooth top, and bake at 180°C (160°C fan) for about 30 minutes.

3. 3.

   Remove, cool on a rack, then cut horizontally once.

4. 4.

   For the filling, wash raspberries and mix with raspberry juice and lemon juice. Soak red gelatin in cold water, squeeze out excess, dissolve in warm raspberry liqueur, stir into raspberry mixture.

5. 5.

   Toast chopped almonds briefly in a non‑fat pan, set aside.

6. 6.

   For the cream, soak white gelatin in cold water, squeeze out, melt in warm raspberry liqueur. Beat eggs, sugar, and vanilla sugar until frothy, fold in dissolved gelatin. Whip cream to stiff peaks and fold into egg mixture.

7. 7.

   Spread one cake layer with raspberry filling, sprinkle half of almonds, spread half the cream, place second layer on top. Brush edges with cream, dot with more cream, decorate rim with remaining almonds.

8. 8.

   Slice star fruit crosswise. Wash raspberries, drain, arrange in center. Distribute sliced star fruit decoratively over cake.

9. 9.

   Melt couverture chocolate in a double boiler, stir in oil. Spread onto a cool, non‑stick surface (e.g., marble), let set slightly. Cut into rolls with a spatula or sharp knife and arrange on top of the cake in a mound shape.