Crater cake

Ingredients for 12 servings:

• 125 g butter or margarine
• 125 g sugar
• 1 tbsp vanilla sugar
• 5 drops of flavoring (lemon flavor)
• 1 pinch of salt
• 4 egg yolks
• 150 g flour
• 1 tsp baking powder
• 2 tbsp milk
• 4 egg whites
• 100 g sugar
• 100 g almond(s) (flakes)
• 300 g raspberries, currants or mixed red berries
• 1 point cake glaze, red
• 2 cups of cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Beat the butter and sugar until smooth, then stir in the vanilla sugar, lemon flavoring, salt, and egg yolks. Stir until creamy. Mix the flour and baking powder and slowly stir into the mixture, alternating with the milk. Grease two springform pans and remove the rims. Halve the batter and spread one half on each springform pan. Beat the egg whites until stiff peaks form, slowly adding the sugar. Spread the beaten egg white mixture on both pans. Now fold the rims of the springform pans back over. Sprinkle 50g of flaked almonds on each pan. Bake in a convection oven at 160°C for about 20 minutes. (The pans should be light brown). Allow the pans to cool in the pan for a while. Then lift them out of the pan using a cake lifter and allow to cool completely. Meanwhile, thaw the fruit and collect the juices. Spread the fruit on one of the cake layers. Prepare the glaze with the juice according to the package instructions and pour it over the fruit. It’s recommended to place a cake border around the cake beforehand! Once the icing has cooled, whip the cream until stiff peaks form, add a little sweetener if desired, and spread it over the cake. Finally, place the second cake layer on top as a lid. Refrigerate until ready to serve.