Raspberry Cake

Ingredients

• 125 g flour
• 125 g sugar
• 150 g soft butter
• 4 egg yolks
• 2 tsp Baking powder
• 2 tbsp milk
• butter (for the pan)
• 4 egg whites
• 3 lemons (juice)
• 200 g sugar
• 70 g almond flakes
• 125 ml water
• 80 g sugar
• 1 tbsp Cornstarch
• 400 g whipping cream
• 150 g raspberries
• powdered sugar
• raspberries (for topping)

Instructions

1. 1.

   Beat butter with sugar until fluffy, then gradually fold in the egg yolks. Mix flour with baking powder and stir into the egg mixture with milk.

2. 2.

   Grease two springform pans (about 20 cm) and pour half of the batter into each, smoothing the tops.

3. 3.

   Whisk egg whites to stiff peaks, adding 200 g sugar gradually until the meringue is firm.

4. 4.

   Spread the meringue over both cakes, smooth, sprinkle almond flakes on top, and bake in a preheated oven at 150 °C for about 40 minutes until golden yellow. Remove, release from pans, and cool on a rack.

5. 5.

   Whisk lemon juice with water and sugar; set aside some liquid to dissolve cornstarch. Stir the cornstarch into the remaining mixture until smooth.

6. 6.

   Bring the rest of the liquid to a boil, stir in the prepared cornstarch, simmer until thickened, remove from heat, cover with parchment paper, and let cool.

7. 7.

   Beat whipping cream to stiff peaks and fold in raspberries and the cooled custard.

8. 8.

   Place one cake layer in a springform pan, spread raspberry cream over it, top with the second layer, and refrigerate for about 3 hours.

9. 9.

   Serve topped with fresh raspberries and dusted with powdered sugar.