Almond biscuit with raspberry cream

  • 2 eggs (size M)
  • 75 g Sugar
  • 2 packet vanilla Sugar
  • 50 g flour
  • 25 g Starch
  • 50 g ground almonds
  • 1 heaped teaspoons of baking powder
  • 2 (200 g each) Mug of whipped cream
  • 1 Packet Cream stabilizer
  • 250 g raspberries
  • Icing sugar
  • Lemon zest strips and mint
  • Baking paper
60 minutes
light
1.
Separate eggs. Beat egg whites until stiff. Sprinkle in sugar and 1 packet of vanilla sugar. Carefully stir in the egg yolks. Mix the flour, starch, almonds and baking powder, add to the egg mixture and carefully fold in. Line the bottom of a springform pan (20 cm Ø) with baking paper. Pour in the dough and smooth it out. Bake in a preheated oven (electric stove: 175 ° C / gas: level 2) for about 20 minutes. Let cool on a wire rack. Remove from the mold and peel off the baking paper. Beat 1 cup of cream and the remaining vanilla sugar until stiff. Sprinkle in the cream setting agentto let. Sort the raspberries and mash approx. 50 g lightly with a fork. Add the raspberry purée and approx. 100 g raspberries to the cream and fold in. Cut the sponge cake crosswise once. Brush the bottom base with the raspberry cream and place the second cake base on top as a lid. Whip the rest of the cream until stiff and coat the cake with it. Spread the rest of the raspberries on the cake and dust with powdered sugar. Sprinkle with lemon zest strips as desired and serve decorated with mint. Makes approx. 8 pieces
2.
Waiting time approx. 1 hour. Photo: Först,
1 portion approx:
  • 310 kcal
  • 1300 kJ
  • 5 g protein
  • 21 g fat
  • 23 g carbohydrates

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