Raspberry Cream Cake

For the raspberry cream pie, beat 8 egg whites until stiff and mix in sugar and vanilla sugar. Then beat in yolks, flour, baking powder and cornstarch. Pour the batter into a springform pan and bake at 200 °C until golden brown.

For the cream, mix the mascarpone, curd, sugar and vanilla sugar. Strain part of the raspberries, divide the rest in half. Stir both into the cream and refrigerate overnight.

The next day, cut the cake base horizontally into 3 slices and fill with the chilled cream. Whip the cream stiffener and whipped cream until stiff and cover the cake with it.

Then decorate the raspberry cream cake with whole (if possible fresh) wild raspberries.

Preparation Tip:

The raspberry cream cake can still be sprinkled with pistachios, chocolate flakes, etc. as desired.

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