Almond meringue cake with raspberries

For 16 pieces
  • 4 eggs (size M)
  • 125 g soft butter / margarine
  • 125 g + 50 g sugar
  • 2 Pckch. Vanillin sugar, salt
  • 150 g flour, 1 teaspoon baking powder
  • 2 EL Milk
  • 200 g + 1 tbsp icing sugar
  • 100 g Almond flakes
  • 100 g Marzipan raw mass
  • 400 g double cream cheese
  • 200 g whipped cream
  • 250 g frozen raspberries
90 minutes
light
1.
Grease a springform pan (26 cm Ø). Separate eggs. Stir the fat, 125 g sugar, 1 packet of vanilla sugar and 1 pinch of salt until creamy. Stir in egg yolks one at a time. Mix the flour and baking powder and stir in alternately with the milk
2nd
Spread half of the batter into the pan. Beat the egg white until stiff, sprinkling in 200 g of powdered sugar. Spread half of the egg white on the dough and sprinkle with half of the almonds. In the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas:Level 2) Bake for 20-25 minutes. Bake the rest of the batter, egg whites and almonds in the same way. Let the bases cool down
3.
Coarsely grate the marzipan. Mix well with cheese, 50 g sugar and 1 packet of vanilla sugar. Whip the cream until stiff, fold in. Approx. Chill for 1/2 hour
4.
Thaw raspberries. 1. Brush the bottom with the cream. Spread the raspberries on top
5.
Place the bottom on top. Chill the cake for about 1 hour. Dust with 1 tablespoon of powdered sugar
1 piece approx:
  • 410 kcal
  • 1720 kJ
  • 7 g protein
  • 25 g fat
  • 36 g carbohydrates

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