John Myers
Contents
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Ingredients
ground
- 6 Eggs
- 150 g Sugar
- 2 packet Vanilla sugar
- 2 Pinches Salt
- 150 g Flour
- 2 teaspoon Baking powder
Covering
- 3 cups Cream
- 500 g Yogurt
- 2 packet Vanilla sugar
- 2 packet Cream stiffener
- 2 packet Frozen raspberries.
- 2 packet Red gelatin
Instructions
ground
- Separate the eggs for the bottom and beat the egg whites until stiff. Mix egg whites with sugar and vanilla sugar until frothy. Fold in egg whites. Fold in the flour and baking powder. Fill into a springform pan with baking paper and bake at 180 degrees for about 30 minutes.
Covering
- Put the raspberries out to thaw. Whip the cream with the vanilla sugar and cream stiffener until stiff. Fold in the yoghurt. Prepare and fold in the gelatine according to the instructions. I cut about 1/4 off the floor so that it is straight. Put the bottom in a narrow springform pan, otherwise it will run out the side. Put the filling on the bottom and top with the raspberries. Prepare the gelatine and spread it on top. I make the cake the day before. Put in the fridge overnight to cool. Good Appetite.
- Unfortunately I forgot the finished cake picture. By then it was already eaten 🙂
Nutrition
Serving: 100gCalories: 194kcalCarbohydrates: 35.2gProtein: 3.8gFat: 3.9g
