Fresh raspberry pie with almond

Name: fresh raspberry pie with almond
Total time: 25 min
Yield: 8
Ingredients: 8 egg; 250 gram sugar; 150 gram flour; 50 gram cornstarch; 75 gram almond shavings; 75 gram hazelnut; 1 pot Raspberry Jam; 400 gram raspberry; 10 mint leaf; 500 gram butter for the filling; 400 gram cream cheese natural for the filling; 2 orange for the filling; 300 gram powdered sugar for the filling

Ingredients

Directions

Preheat the oven to 170ºC.
Beat with a mixer the eggs, sugar and a pinch of salt to a creamy, pale yellow mixture that falls like a ribbon of the whisks.
Fold the flour and cornstarch lightly.
Fill the spring forms evenly with the batter.
Put them in the middle of the oven and fry the cakes until golden brown and cooked for about 35 minutes. Do not open the oven during baking.
Only lightly touch the top of the pastry at the end of the baking time. If it feels resilient and the fingerprint disappears, the cake is done.
Allow the cakes to cool outside the oven.
Meanwhile, toast the almonds in a dry, hot frying pan until golden brown.
Beat the butter lightly for the filling.
Add the cream cheese and orange zest and mix into an airy cream.
Add the icing sugar in portions and stir into a smooth mixture.
Cut the cakes horizontally and brush the cutting edges with the jam.
Spread a layer of butter cream over the bottoms and the tops.
Distribute 1/3 of the raspberries over the cutting edges and stack the cake.
Brush the top and side with butter cream and sprinkle the side with the almonds.
Garnish the cake with raspberries, fresh mint and some orange zest.