Raspberry Cake

Ingredients

• 250 g flour
• 1 pinch salt
• 60 g sugar
• 120 g butter
• 1 egg
• 5 eggs
• 100 g sugar
• 2 tbsp vanilla sugar
• 1 tsp lemon juice
• 100 g flour
• 2 tbsp Cornstarch
• 2 tbsp cocoa powder
• 350 g Raspberries
• 1 l whipping cream
• 5 packets gelatin
• 5 tbsp sugar
• 2 handfuls lemon balm leaves

Instructions

1. 1.

   Preheat the oven to 180°C fan.

2. 2.

   For the shortcrust, sift flour onto a work surface, mix with salt and sugar, create a well in the center. Cut cold butter into small pieces, distribute around the well, add the egg. Use a knife to cut through all ingredients until small dough crumbs form, then quickly knead by hand into a dough ball, wrap in cling film and chill for 30 minutes.

3. 3.

   Separate the eggs for the sponge: place yolks in a bowl, add about two‑thirds of the sugar and beat with a hand mixer until pale and creamy. Whisk egg whites with lemon juice until stiff peaks form, letting the remaining sugar fall through. Fold the meringue into the yolk mixture. Sift flour, cornstarch and cocoa over the batter and fold gently with a spatula. Pour into a parchment‑lined springform pan and bake on the middle rack for 25–30 minutes, then cool.

4. 4.

   Cut the shortcrust in half; roll out one portion, place it in a greased baking tin and bake on the lower rack at 180°C for about 15 minutes. Repeat with the second crust and let cool.

5. 5.

   Wash raspberries, set aside 1–2 handfuls for decoration and puree the rest. Whip cream with gelatin and sugar until stiff. Set aside one quarter of the whipped cream; fold the pureed raspberries into the remaining third of the whipped cream.

6. 6.

   Cut the sponge horizontally in half. Place a shortcrust base on a ring (or springform rim), spread a third of the raspberry cream over it. Top with a sponge layer, add more raspberry cream, then place the second sponge and finish with the remaining raspberry cream and the second shortcrust top. Remove the ring and pipe the reserved whipped cream around the cake.

7. 7.

   Garnish the finished cake with washed lemon balm leaves and the reserved raspberries.