Raspberry Vanilla Cake

Ingredients for 12 servings:

• 100 g flour
• 35 g sugar
• 70 g butter
• 1 pinch of salt
• ½ lemon(s) – zest, grated
• 1 egg yolk
• 3 eggs
• 1 egg yolk
• 100 g sugar
• 35 g butter
• 110 g flour
• 100 g jam (raspberry jam)
• 1.2 kg raspberries or 2 jars of raspberries
• 2 packs of pudding powder, vanilla
• 50 g almond(s) (leaves)
• 1 pack of cake glaze, red

Instructions

Working time approx. 1 hour 15 minutes; Total time approx. 1 hour 15 minutes

First, make the shortcrust pastry: Sift flour onto a work surface and make a well in the middle. Add sugar, room-temperature butter, salt, grated lemon zest, and 1 egg yolk to the well. Knead everything into a dough and chill for a while. Butter a springform pan, roll out the pastry, and pour it into the pan (pricking it several times!). Bake in the oven at 180°C for about 10 minutes. Then let it cool. For the sponge base: Whisk the eggs, egg yolks, and sugar in a bowl over a pan of simmering water until frothy. Remove the bowl from the water bath and continue stirring until the mixture is cold. Melt the butter in a small saucepan. Gradually fold the flour into the beaten egg mixture, finally adding the melted butter. Bake the sponge base in the springform pan at 180°C for about 12 minutes. Spread the cooled shortcrust pastry thinly with raspberry jam, place the sponge cake on top, and carefully place the springform pan ring around it. Pour the warm vanilla pudding on top and let it cool for a moment. Then top with the raspberries. Make a glaze and spread it evenly over the cake (only after the vanilla pudding has cooled!). Allow the glaze to set and remove the springform pan. Decorate the edge of the cake with almond flakes. Enjoy!