John Myers
Raspberry Heaven Cake
The perfect raspberry heaven cake recipe with a picture and simple step-by-step instructions.
- 200 gr Butter
- 250 gr Flour
- 180 gr Sugar
- 3 st Eggs
- 1 Teaspoon. Baking powder
- 5 sheet Gelatin
- 50 gr Flaked almonds
- 300 gr Cream
- 400 gr Frozen raspberries
- 1 packet Vanilla sugar
- Mix the butter with 60 g sugar until frothy, stir in 1 whole egg and 2 egg yolks. Mix in flour and baking powder. Pour the dough into two 28 cm springform pans.
- Beat the egg white with a pinch of salt and 60 g sugar until stiff, spread on the base. Bake at 175 degrees for 20 minutes. Cut a base into 12 pieces of cake.
- Soak the gelatine, whip the cream with the remaining sugar until stiff, dissolve the gelatine and fold into the cream. Thaw the raspberries with a little sugar, fold 1/3 of the raspberries with the juice into the cream.
- Put the cream on the base and cover with the remaining raspberries. Place the pieces of cake on top.
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