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Martha's Thunderstorm Cake

updated

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Ingredients for 1 servings:

  • 5 egg yolks
  • 80 g sugar
  • 100 g butter
  • 180 g flour
  • 1 tsp baking powder
  • 5 egg whites
  • 200 g sugar
  • 100 g almonds, sliced
  • 2 cups whipped cream
  • 1 packet of vanilla sugar
  • Raspberries

Instructions

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

Raspberry cake with meringue

Make a dough from the listed ingredients and divide it between two springform pans. Beat the egg whites until stiff peaks form and slowly add the sugar. Continue stirring until the sugar has dissolved. Spread the meringue over the dough in both springform pans. Sprinkle with almonds. Bake in a preheated oven at 175°C for about 40 minutes. Then let both cake layers cool completely. Spoon the whipped cream and raspberries between the cake layers. Decorate as desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Martha's Thunderstorm Cake