Eggnog cake with raspberries

188 0

2 eggs (size M)
125 g Sugar
50 g flour
25 g Cornstarch
1/2 TL Baking powder
400 g raspberries
7 sheet gelatine
125 ml + 6 tbsp egg liqueur
500 g whipped cream
2 packet Vanillin sugar
150 g Almond flakes

60 minutes

easy

1.: Separate eggs. Beat egg whites with 2 tablespoons of water until stiff, sprinkling in 75 g of sugar. Stir the egg yolks into the egg whites. Mix the flour, starch and baking powder, sieve over the mixture and fold in. Grease the bottom of a springform pan (20 cm Ø). Pour in the mass, smooth out. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 20 minutes, remove. Remove the cake from the edge and allow to cool on a wire rack. Sort the raspberries. Put 40 g raspberries (approx. 15 pieces) aside. Puree the rest of the raspberries with 2–3 tablespoons of water and 50 g of sugar and pass through a sieve (should make approx. 275 ml of puree). Soak 3 sheets of gelatine in cold water. Squeeze out the gelatine and dissolve it. Stir in 4 tablespoons of raspberry puree, then stir into the rest of the puree. Approx. Chill for 10 minutes until the puree starts to gel. Cut the cake base twice horizontally. Place a cake ring around the bottom. Raspberry puree on the lower bottomelapse. Place the second floor on top and chill for about 1 hour. Soak 3 sheets of gelatine in cold water. Squeeze out the gelatine and dissolve it. Carefully stir in 3 tbsp egg liqueur. Stir in 50 ml of egg liqueur. Approx. Chill for 5 minutes until the mixture begins to gel. In the meantime, whip 200 g whipped cream until it is almost stiff, sprinkling in 1 packet of vanilla sugar. Carefully fold the cream into the eggnog. Put egg liqueur cream on the second base and spread it on. Put the third base on top and chill for about 1 hour. Beat 300 g of cream with 1 packet of vanilla sugar until stiff. Remove the cake from the springform pan and use a palette to spread around half of the cream. Pour the rest of the cream into a piping bag with a star nozzle. Sprinkle the cream in thick tuffs onto the edge of the cake as a wreath, chill. Soak 1 sheet of gelatine in cold water. Squeeze out the gelatine and dissolve it. Carefully stir in 3 tablespoons of egg liqueur, stir in 75 ml of egg liqueur. Spread eggnog sauce on top of the cake as a mirror. Approx. Chill for 20 minutes. Roast the almonds in a pan until golden brown, remove and allow to cool. Press the almond flakes against the edge of the cake. Put 1 raspberry on each cream tuff
2.: Waiting time 3 3/4 hours

1 piece approx.: