Hot Love Cake

Ingredients for 1 servings:

• 140 g flour
• 1 bag(s) of vanilla pudding powder
• 1 pinch of baking powder
• 1 egg(s)
• 60 g sugar
• 2 tbsp jelly, red, e.g. E.g. raspberry or currant jelly
• Flour for the work surface
• 5 eggs
• 75 g flour
• 1 bag(s) of vanilla pudding powder
• 1 pinch of baking powder
• 1 pinch of salt
• 140 g sugar
• 500 g raspberries, fresh or frozen
• 5 tbsp powdered sugar
• 5 sheets of gelatin
• 100 ml water, cold
• 1 dashes lemon juice
• 400 ml whipped cream
• 200 g yogurt, Greek or Turkish
• 3 egg whites
• 150 g sugar
• 3 tbsp water

Instructions

Working time approx. 2 hours; Rest time approx. 4 hours; Cooking/baking time approx. 1 hour; Total time approx. 7 hours

Meringue cake with raspberry mousse and meringue

Preheat the oven to 180°C (top/bottom heat), line the bottom of a 26cm springform pan with baking paper. Knead together all the ingredients for the shortcrust pastry, except for the jelly, wrap in cling film and let rest in the refrigerator for half an hour. Then roll out the dough on a lightly floured surface, place it on the base of the springform pan, pierce the dough every 2cm with a fork, and bake for 12-15 minutes until golden brown. Using the baking paper, place it on a wire rack and let it cool. Then spread the jelly on top. For the sponge cake, preheat the oven to 180°C. Line the springform pan with baking paper again (you can line the sides of the springform pan with a strip of baking paper, but never grease it). Separate the eggs, beat the egg whites until stiff, gradually adding 40g of sugar. Now beat the egg yolks with the remaining sugar and salt using a hand mixer fitted with a whisk for about 10 minutes until white, thick and voluminous. Sift the flour, vanilla pudding powder and baking powder. Pour the egg whites and flour mixture into the egg custard and carefully fold in with a spatula, do not stir so that the egg mixture does not collapse. Pour into the springform pan and bake for 20-25 minutes. Do the skewer test. Loosen the edges with a smooth knife, turn the sponge cake out onto a wire rack using the baking paper and allow to cool. Then put the springform pan back together without the baking paper, place the jelly-covered shortcrust pastry base in the pan and place the sponge cake on top. For the mousse, soak the gelatine leaves in cold water for about 10 minutes. Meanwhile, pick out about 100g of good-looking raspberries for decoration. Puree the remaining raspberries with the sugar and lemon juice. Gently warm the soaked gelatin leaves without squeezing them (do not boil them – I use my finger to check that the gelatin isn’t getting too hot). Quickly mix the dissolved gelatin with the raspberry puree. Whip the cream until stiff peaks form and fold it into the raspberry mixture along with the yogurt. Pour onto the sponge cake and leave to set in the refrigerator for 3-4 hours. For the meringue, bring 100g of the sugar and 3 tablespoons of water to a boil in a saucepan and cook until 120°C is reached (I check this with a digital meat thermometer, as I don’t have a sugar thermometer). The syrup will then have thickened and be dangerously hot! Avoid contact with it! Meanwhile, beat the egg whites with the remaining sugar until stiff peaks form. Finally, carefully beat in the hot, boiling sugar syrup with the mixer running and continue beating until everything is almost cool. The hot syrup means the egg whites are no longer raw and are easy to handle. To decorate the cake, use a smooth knife to loosen the mousse cake from the springform pan and remove the rim. Using a large, special cake lifter (similar to a pizza peel), place the cake on a cake plate (if that’s too risky, leave the springform pan underneath—it could get scratched when cutting the cake). Fill a piping bag with a rosette of meringue and pipe it onto the sides of the cake and onto a border on top. You can also do this with a spatula or spoon. Place the 100g of raspberries in the empty center. Using a blowtorch or special kitchen torch, heat the meringue until golden brown. If you don’t have one, leave the meringue white.