Buttermilk cake with raspberries

Ingredients for 16 servings:

• 4 eggs
• 225 g sugar
• 3 tbsp raspberry liqueur
• 60 g flour
• 60 g cornstarch
• 1 tsp baking powder
• 40 g ground almonds
• 3 tbsp jam (raspberry jam)
• 11 sheets of gelatin
• 500 g raspberries, frozen
• 500 ml buttermilk
• 3 cups of whipped cream (200 g each)
• 2 tbsp vanilla sugar

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

Separate the eggs. Beat the egg whites until stiff, then add 150g of sugar. Fold in the egg yolks and raspberry brandy. Mix the flour, starch, and baking powder well. Fold into the egg mixture. Line the bottom of a 24cm springform pan with baking paper and pour in the batter. Bake in a preheated oven (200°C for electric ovens) for 30 minutes. Turn out the cake, heat the raspberry jam, and cut the sponge cake horizontally once with a large knife. Seal the rim of the springform pan around the bottom of the pan. Spread the heated jam on top. Soak 9 sheets of gelatine in cold water, thaw 350g of raspberries, puree them, and pass them through a sieve (or not, as you prefer). Dissolve the squeezed gelatine in 250g of raspberry puree, let it cool. Stir the buttermilk into the puree and chill (CAUTION: it sets relatively quickly). Whip 200g of whipping cream and the remaining sugar until stiff and fold in. Spread the remaining raspberries on the cake base. Pour the cream over the top and cover with the second layer. Chill for about 2 hours. Whip the remaining whipped cream and vanilla sugar until stiff. Spread this mixture all over the cake. Heat the remaining raspberry puree and dissolve the squeezed gelatin in it. Transfer to a plastic bag and cut off a small corner at the bottom. Decorate the cake.