Raspberry Layered Dessert

Ingredients

For the cake
2

eggs
50 grams

sugar
tablespoon

vanilla sugar
pinch

salt
40 grams

pastry flour
40 grams

cornstarch
For the filling
350 grams

raspberries
tablespoons

sugar
tablespoon

vanilla sugar
100 grams

greek yogurt
250 milliliters

whipping cream

Preparation steps

1.

Preheat oven to 220°C (approximately 425°F).

2.

For the cake, separate eggs and place yolks in a mixing bowl. Add 2 tablespoons of warm water and 2/3 of sugar. Mix yolks with a hand mixer until a pale yellow shade. Beat egg whites with salt until stiff and sprinkle with remaining sugar. Fold egg whites into egg yolk mixture. Sift in flour and cornstarch and mix with a spatula.

3.

Pour mixture on a baking sheet lined with parchment paper measuring about 30 x 20 cm (approximately 12 x 8 inches). Smooth and bake for 10 minutes.

4.

Flip cake onto a second baking sheet and sprinkle parchment paper with cold water. Peel away and cool cake.

5.

For the filling, trim raspberries and rinse. Pat dry. Set some aside for garnish. Heat remaining raspberries with sugar and vanilla sugar in a pot. Mash berries (using a potato masher or similar utensil) and cool. Mix approximately 4 tablespoons of raspberry puree with yogurt. Beat cream until stiff and fold half of cream into raspberry yogurt. Chill remaining cream.

7.

To serve, spread remaining cream on top and serve garnished with raspberries and mint.

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