Lavendula_s Limoncello – Raspberry Cake

Ingredients for 1 servings:

• 4 eggs
• 150 g sugar
• 1 packet of vanilla sugar
• 100 g flour
• 1 tsp, leveled baking powder
• 150 g almond(s), peeled and ground
• 50 g chocolate, grated white
• 6 sheets of white gelatin
• 200 ml liqueur (Limoncello)
• 600 ml whipped cream
• 20 g sugar
• ½ lemon(s), untreated, grated peel
• 50 ml liqueur (Limoncello)
• 3 tbsp jam, ()raspberry jelly
• 400 g raspberries, fresh or frozen
• 1 pack of jelly, lemon flavor
• 375 ml water
• 2 tbsp sugar
• 200 ml whipped cream
• 100 g almond flakes

Instructions

Working time approx. 1 hour; Rest time approx. 8 hours; Total time approx. 9 hours

A wonderfully fruity – fresh summer cake

Preheat the oven to 180°C (top/bottom heat). For the sponge cake, beat the eggs with the sugar until thick and foamy. Sprinkle the almonds and chocolate on top. Sift the flour and baking powder over the sponge cake and carefully fold everything into the foam mixture with a whisk. Pour the batter into a 26 cm springform pan and bake for 30-35 minutes. If the batter is getting too dark, place a piece of aluminum foil on top. It’s best to prepare the cake base the day before, as it will then be less likely to crumble when sliced. Cut the base in half horizontally twice to create three thin layers. For the filling, soak the gelatine in cold water for at least 15 minutes. Carefully dissolve over low heat. Stir a little of the limoncello into the gelatine, then mix the gelatine-limoncello mixture into the remaining lemon liqueur. Stir in the grated lemon zest. Whisk the cream with the sugar and vanilla sugar until stiff peaks form and fold into the limoncello-gelatine mixture. Fit the cake ring around the bottom cake layer. Soak the layer with half of the limoncello. Spread 1/3 of the lemon curd over the layer. Place the second layer on top, spread with raspberry jelly, and top with raspberries. Spread the next third of the lemon curd on top and place the last layer on top. Soak this with the remaining limoncello and cover with the remaining lemon curd. Refrigerate the cake for about 1 hour. Next, prepare the jelly, using only 375 ml of water and 2 tablespoons of sugar. When the jelly is completely cool, pour it over the cream. Be careful not to do it too early, or the cream will melt from the still-warm lemon jelly, and you won’t get a beautiful yellow lemon glaze. Let the cake set overnight. Before serving, whip the cream until stiff peaks form, remove the cake ring, and spread a little cream over the edge. Lightly toast the flaked almonds, let them cool, and then decorate the edge of the cake with them. Pipe rosettes of the remaining cream onto the cake and garnish with fresh raspberries or lemon slices. Have fun baking!