Raspberry Cake with Dark Base

1. Preheat the oven to 175 C ° – top and bottom heat. Circulating air 150 ° C
2. Stir the egg yolks in a warm water bath until frothy.
3. Egg white with 2 tbsp. Beat in cold water until stiff. Sprinkle in 100 grams of sugar and continue beating until the sugar has dissolved. Put it in the fridge.
4. Sift the flour, pudding powder and baking powder mixture onto the egg yolk mixture and stir in.
5. Remove the whipped egg white from the refrigerator and fold into the mixture by hand.
6. Line a springform pan with baking paper and pour in the mixture. Put it in the middle of the oven. Bake for 30 – 40 minutes. Then let it cool down.

The filling

1. In the meantime, thaw the raspberries, if fresh, wash gently.
2. Beat the mascarpone, yogurt and sugar.
3. Add lime juice.
4. Soak the gelatine. Squeeze out after 5 minutes and add 2 tbsp. of the mass and 2 tbsp. Dissolve water over the water bath. Into the crowd.
5. Remove 1 / 3 of the mass in the white state. For the edge and the lid.
6. Now add the raspberries to the mixture. HALT retained 16 pieces for decoration.
7. Cut through the cooled base 2 times and fill it. Lower floor, mass on top. Bottom on top, mass on top and finish with bottom. It works great with a cake ring. 🙂
8. Place the cake in the refrigerator for 5 hours.
9. Spread the cake, sprinkle with raspberries, sieve cocoa powder and you’re done.