John Myers
Ingredients for 1 servings:
- 100 g butter or margarine, soft
- 100 g sugar
- 4 egg yolks
- 1 egg(s)
- 1 packet of vanilla sugar
- 125 g flour
- ½ tsp baking powder
- Fat, for the shape
- Flour , for the shape
- 4 egg whites
- 200 g sugar
- 80 g almond flakes
- 1 pack of pudding, vanilla
- 2 tbsp water
- 2 tbsp sugar
- 300 g raspberries or blackberries, fresh or frozen
- 2 cups of cream
Instructions
Working time approx. 1 hour; Total time approx. 1 hour
also with strawberries or mandarins
For a 26cm springform pan. Dough: Beat butter with sugar, vanilla sugar, egg, and egg yolk until fluffy. Stir in the flour mixed with baking powder. Divide between two pans lined with baking paper, greased and floured along the edges. Meringue: Beat egg whites until stiff peaks, gradually add the sugar, and continue beating briefly. Spread onto the sponge cake bases, sprinkle each with 40g of flaked almonds, and bake for 25 minutes at 180°C. Better yet, bake both bases together for 25 minutes using a fan oven at 160°C. Allow to cool slightly in the pan. Cream: Bring the raspberries to a boil in a saucepan, possibly with 1 tbsp. water. Stir in the custard powder mixed with sugar and water. Bring to a boil briefly, stirring well to prevent it from burning. Once cooled slightly, spread onto one base and allow to cool completely. Whip 2 cups of cream until stiff peaks and spread over the raspberry cream. Cut the second layer into the desired number of slices and place on top of the cake. You can also add the cream directly to the cooled raspberry mixture, stir it in, and spread it evenly over the cake. Instead of the cream, you can also mix fresh strawberries or canned mandarins into the cream.
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