Heavenly cake

Heavenly cake



5 egg whites (size M)
250 g sugar
125 g soft butter
120 g sugar
1 packet of vanilla sugar
5 egg yolks (size M)
2 eggs (size M)
100 g flour (type 405)
1½ tsp baking powder
30 g cornstarch
50 g milk
1 tsp lemon zest
200 g sliced ​​almonds


200 g cream
200 g sour cream
200 g Greek yogurt (natural)
60 g sugar
A little vanilla (0.5 pod or vanilla paste)
½ lemon (lemon juice)
6 sheets of gelatine
300 g frozen raspberries


Step 1
Beat the egg whites with the sugar until stiff and refrigerate.  Beat the butter with the sugar and vanilla sugar until fluffy, gradually adding the egg yolks and eggs. Mix the flour with the baking powder and cornstarch and sift into the butter mixture. Add the milk and lemon zest and fold a third of the egg white mixture into the batter.

Step 2
Spread the mixture into 2 greased springform pans (Ø 26 cm). Spread the remaining beaten egg whites on one base and sprinkle the sliced ​​almonds on top. Preheat the oven to 180 degrees (fan oven: 160 degrees). Bake the bases in the preheated oven for approx. 30 minutes. Allow to cool completely.

Step 3
Whip the cream until stiff and refrigerate. Beat the sour cream with the Greek yogurt, sugar, vanilla and lemon juice until creamy. Soak the gelatine in cold water for several minutes, squeeze it out and dissolve it over a hot water bath. Add the sour cream mixture to the gelatine, tablespoon by tablespoon, until both mixtures are the same temperature. Then stir the gelatine mixture into the sour cream mixture.  When the mixture begins to set slightly, carefully fold in the cream.

Step 4
Place a cake ring around the cooled sponge cake base and spread about ⅓ of the yoghurt cream on it. Spread the frozen raspberries on the cream, cover with the remaining yoghurt mixture, place the second cake base with the meringue topping on top and press down lightly. Leave the cake to set in the fridge for at least 4 hours. (The cake makes about 12 pieces.)


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