Raspberry dome cake with meringue

1.

Separate eggs. Beat egg whites until stiff, gradually pour in 125 g of sugar. Stir in egg yolks. Sift flour, 60 g starch, baking powder and Citroback on top and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Spread the biscuit mixture in it. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 30 minutes. Take out, let cool for approx. 10 minutes, remove from the mold, let cool down. Soak 4 sheets of gelatine. Mix the mascarpone and yogurt until smooth. Bring the lemon juice, grappa and 75 g sugar to the boil. Squeeze out the gelatine and dissolve it. Stir into the mascarpone mixture. Approx. Chill for 30 minutes

2.

Whip 100 g cream until stiff and chill. Soak the rest of the gelatine. Bring the raspberries, 100 ml water and the rest of the sugar to the boil. Strain the raspberries through a sieve. Whisk the rest of the cornstarch in 1 tablespoon of water and bind the puree with it. Squeeze out the gelatine and dissolve in the hot puree. Approx. Chill for 10 minutes. Approx. Cut 1/3 of the biscuit as a lid. Cover the bottom with a cake ring. Fold the cream into the mascarpone cream. Pull the puree through the cream as streaks. Spread the cream on the floor in a dome shape. Put the lid on, chill the cake for about 2 hours. Crumble the meringue. Beat the rest of the cream until stiff. Remove the cake ring, brush the cake with cream. Sprinkle with meringue and raspberries

3.

Makes approx. 16 pieces

4.

Waiting time approx. 2 hours