Raspberry cream cake

Name: raspberry cream cake
Cook time: 50 min
Total time: 145 min
Yield: 10
Ingredients: 2 g butter to grease; 6 medium sized egg; 210 g granulated sugar; 8 g vanilla sugar pouch 8 g; 150 g wheat flour; 2 el cornstarch; 1 tl baking powder; 2 leaf gelatin pack 6 pieces; 300 g fresh raspberries; 350 ml fresh cream; 9 el crème de cassis liqueur liquor, bottle 500 ml; 2 el powdered sugar; 150 g fresh blueberries

Airy cake with three layers, filled with raspberry-cream with raspberries and berries on top.

Ingredients

Kitchen Stuff

1 spring shape heart (Ø 22 cm)
1 baking paper

Directions

Preheat the oven to 180 ° C.
Line the bottom of the mold with baking paper and grease the mold.
Bring a pot of water to the boil. Hang a slightly smaller bowl or pan, the bowl should not touch the water.
Put the eggs, sugar and vanilla sugar in the bowl and beat in 10 min. With a mixer to an airy, light mass.
Remove the bowl from the pan and strain the flour, cornstarch and baking powder above it. Spat gently through.
Spoon the batter into the spring form and bake the cake in the middle of the oven in about 35 minutes until golden brown and done.
Remove from the oven and allow to cool completely on a rack in 1 hour.
Soak the gelatine in cold water for 5 minutes. In the meantime, heat the raspberries with the sugar while stirring in a saucepan until it is pure.
Remove the pan from the heat, squeeze the gelatine and dissolve in the puree while stirring.
Beat the whipped cream in a bowl. Fold the raspberry puree lightly. Put in the refrigerator until use.
Cut the cake in 3 equal layers. Sprinkle each layer with an equal amount of crème de cassis.
Lay 1 layer on a plate and divide 1/3 of the raspberry cream. Repeat this twice.
Divide the rest of the raspberries and the blueberries over the cake. Sprinkle lightly with powdered sugar.