John Myers
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Raspberry Cake with Pharisees
The perfect raspberry cake with pharisees recipe with a picture and simple step-by-step instructions.
For the cake:
- 2 Pc. Eggs
- 125 g Margarine
- 100 ml Milk
- 250 g Sugar
- 150 g Flour
- 2 tsp Baking powder
- 2 Pc. Protein
- 2 packet Vanilla sugar
- 300 g Frozen raspberries
- 400 ml Cream
- 50 g Chopped almonds
For the Pharisee
- 1 l Coffee
- 10 cl Jamaica rum
- Whipped cream
raspberry cake
- Separate the eggs for the dough and melt 125 g margarine. Mix 100 g sugar, 2 egg yolks, milk, flour and 2 teaspoons of baking powder in a mixer. Now add the cooled, liquid margarine and spread the creamy dough on a baking sheet lined with baking paper.
- Beat the egg whites without sugar until stiff and add 100 g of sugar and a packet of vanilla sugar. Spread the egg white mixture over the dough, sprinkle with chopped almonds and bake at 175 degrees for about 15-20 minutes.
- After baking, take the tray out of the oven and cover the dough with aluminum foil. Put a towel over it, turn it out and let it cool down. Then cut the baked base in half.
- Now whip the cream with vanilla sugar until stiff. Lightly coat the cake with half of the cream (with the meringue facing down) and spread the frozen raspberries on top. Then sprinkle 50 g of sugar over it and then pour the rest of the cream over it. Place the other half of the dough with the meringue on top and let it stand in the refrigerator for at least 6 hours.
Pharisee
- Pour 2 cl of warm Jamaican rum into the freshly brewed coffee and cover with a cap of sweet whipped cream. The Pharisee is usually not stirred, but rather drunk through the cream.
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