Raspberry Cream Cake
A light raspberry cream cake with airy sponge: Indulging in this dessert is not a sin—it contains little fat and almost no calories.
Ingredients
- 65 g wheat flour type 1050
- 150 g raw cane sugar
- 2 Eggs
- a pinch of salt
- 6 sheets white gelatin
- 500 g raspberries
- 300 ml whipping cream
- ½ lemon
- 5 egg whites
- 4 tbsp light grape juice
- 40 g meringue
Instructions
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1.
Sift the flour. Beat 65 g sugar, 2 eggs and a pinch of salt with an electric mixer for 8-10 minutes until creamy and pale.
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2.
Add the flour all at once and fold in gently.
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3.
Transfer the batter to a 24 cm (9 inch) springform lined with parchment paper, smooth the surface, and bake in a preheated oven at 180 °C (160 °C fan, gas: level 2–3) for 15–20 minutes. Remove the sponge from the oven and let it cool in the pan. Only when fully cooled should you release it from the form.
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4.
While the base cools, soak the gelatin sheets in cold water for 10 minutes.
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5.
Rinse the raspberries; finely puree half of them and strain through a sieve.
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6.
Whip the cream to stiff peaks and refrigerate.
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7.
Squeeze half a lemon. Separate the remaining eggs (only the whites are needed; reserve the yolks for other uses). Squeeze out excess water from the gelatin, then whisk it with the egg whites, 1 tbsp lemon juice and the remaining sugar over a gentle heat bath at low speed until the gelatin dissolves.
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8.
Remove from the heat bath and whip on high speed to stiff peaks.
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9.
Fold in the raspberry puree and whipped cream into the meringue.
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10.
Carefully fold in the whole raspberries.
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11.
Place the cooled sponge in a 24 cm springform or encircle it with a ring.
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12.
Drizzle grape juice over the base.
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13.
Spread the raspberry cream over the base. Chill the cake for 4 hours. Crumble the meringue in a freezer bag and crush with a rolling pin. Release the cake from the form and sprinkle with the meringue crumbs before serving.
