Raspberry Cake

Ingredients

• 200 g Flour
• 100 g cold butter
• 1 pinch salt
• 1 egg
• 2 tbsp sugar
• 0.5 tsp grated zest of 1 untreated lemon
• butter
• baking paper
• legume for blind baking
• 4 eggs
• 80 g sugar
• 40 g flour
• 60 g hazelnuts (ground)
• 1 tsp Cornstarch
• 1 tbsp Lemon Juice
• 200 g Raspberries
• 2 tbsp raspberry jam

Instructions

1. 1.

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

2. 2.

   Roll out the dough slightly larger than the pan, line the greased pan with it, shaping a rim. Prick several times with a fork. Cut baking paper to size and place legumes on top. Bake in a preheated oven at 180 °C fan-forced for about 15 minutes until golden brown, remove, cool, then lift off the legumes and paper.

3. 3.

   For the filling, separate eggs. Whisk egg whites with lemon juice until stiff peaks form. Add sugar gradually and whisk again to stiff peaks. Alternately fold in the mixture of flour, cornstarch and hazelnuts with yolks.

4. 4.

   Rinse raspberries.

5. 5.

   Spread jam over the shortcrust base, distribute raspberries on top, then pour the batter over them, smoothing the surface. Bake in a preheated oven at 180 °C for about 30 minutes until set (test with a wooden stick). Let cool in the pan.