Raspberry Cake for Fast Food Fans (burger Style)

Somehow it was a CREATIVE CAKE!

1. I made this cake in 2008. I recently found the pictures again and thought to myself – It was kind of a CREATIVE CAKE! Today I would probably do a lot differently – but we liked it, even then.

Part 1 = easy-quick

1. Beat egg yolks and sugar until frothy. Sifted in flour and starch. Add a pinch of salt to round it off. Beat the egg whites until frothy and fold into the mixture. Line a kettle with baking paper and then bake for about 20 minutes at 180 degrees with top / bottom heat. To be on the safe side, test with a fork shortly before taking it out whether it is ready. That was it with part 1. Have fun with the further processing.

Preparation of the cake

1. After the biscuit has cooled down, separate it into 3 even parts. Cook the blackberries and half of the raspberries in the preserving sugar. Distribute 3/4 of the mixture on the divided biscuit bases. Only coat the lid thinly from the inside. Separate the eggs.
2. Make the vanilla pudding according to the instructions, add the egg yolks. Pour 3/4 of the amount lukewarm on the two lower bases. Make a smooth, semi-solid mass from the cornstarch. Add the vanilla flavor and the pulp of the vanilla pod. Beat the egg whites into egg whites and fold under. Spread half of the mixture on the top plate. Top with raspberries.
3. Mix the remaining mass of the berry puree with the rest of the vanilla pudding mixture. Now completely cream the cake without the lid. Spread the remaining raspberries evenly on top. Put the vanilla mass (from the cornstarch) in an ISI.
4. Make a dab on the entire cake. The mass will flow easily, but that’s by design. Put a few brittle chips on top and put the lid on … The H (am) immburger is ready as a fruity cake.
5. And one more tip at the end! Absolute happiness maker for children

Sweet greetings from “Grandma Spoon” aka Biggi ♥