John Myers
Contents
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Ingredients
- 200 g Butter
- 250 g Flour
- 180 g Sugar
- 3 Eggs
- 1 tsp Baking powder
- 5 sheet Gelatin
- 50 g Flaked almonds
- 300 g Cream
- 400 g Frozen raspberries
- 1 packet Vanilla sugar
Instructions
- Mix the butter with 60 g sugar until frothy, stir in 1 whole egg and 2 egg yolks. Mix in flour and baking powder. Pour the dough into two 28 cm springform pans.
- Beat the egg white with a pinch of salt and 60 g sugar until stiff, spread on the base. Bake at 175 degrees for 20 minutes. Cut a base into 12 pieces of cake.
- Soak the gelatine, whip the cream with the remaining sugar until stiff, dissolve the gelatine and fold into the cream. Thaw the raspberries with a little sugar, fold 1/3 of the raspberries with the juice into the cream.
- Put the cream on the base and cover with the remaining raspberries. Place the pieces of cake on top.
Nutrition
Serving: 100gCalories: 41kcalCarbohydrates: 10g
