Bubble Cake

Summary

Ingredients

For the dough:

• 300 g wheat flour
• 3 teaspoons, leveled baking powder
• 200 g suar
• 1 packet vanilla sugar
• 1 packet lemon peel (finesse) or freshly grated
• 4 egg (s)
• 150 ml oil (preferably sunflower oil)
• 150 ml mineral water
• Fat for the shape
• Flour for the mold

For covering:

• 300 g raspberries
• 8 sheets gelatin, white
• Water for soaking
• 1 kg curd milk
• 1 lemon (s), add the juice from it
• 75 grams sugar
• 1 packet vanilla sugar
• 500 g whipped cream

For the cast:

• 2 packs cake icing, red
• 500 ml liquid (raspberry juice, apple juice or water)
• 30 grams sugar

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Instructions

1. Preheat the oven (top / bottom heat: 180 ° C, fan oven: 160 ° C). For the dough, mix the flour with the baking powder in a sealable bowl (approx. 3 liters) with sugar, vanilla sugar and lemon zest. Add the eggs, oil and mineral water and close the bowl tightly with the lid. Shake the bowl vigorously several times (20-30 seconds in total) so that all ingredients are well mixed. Stir everything again vigorously with a whisk or mixing spoon so that dry ingredients are stirred in from the edge.
2. Pour the dough into a greased, floured drip pan (baking sheet with a higher rim, 30 x 40 cm) and smooth it out. Put the drip pan in the preheated oven and bake the dough for about 20 minutes. After baking, place the drip pan on a wire rack and let the base cool down.
3. Select the raspberries for the topping, wash them and pat them dry. Spread the berries on the ground. Soak the gelatine according to the instructions on the packet.
4. Mix the curdled milk with lemon juice, sugar and vanilla sugar in a bowl. Gently squeeze out the soaked gelatin and dissolve in a small saucepan over low heat, stirring constantly. First mix the dissolved gelatine with approx. 4 tablespoon of the thick milk mass, then stir the mixture into the remaining thick milk mass.
5. Put the mixture in the refrigerator. As soon as the mixture starts to become thick, whip the cream until stiff and fold in. Spread the cream on the raspberries, smooth out and put the cake in the fridge for about 30 minutes.
6. Prepare the icing from the icing powder, the liquid and the sugar according to the instructions on the packet. Immediately distribute the icing on the thick milk cream so that the cream is slightly dissolved, possibly pressing in the icing lightly with a spoon. Put the cake in the fridge for about an hour.
7. Tip: When spreading the icing, you can use a spoon to pull the thick milk cream a little into the icing, this creates the bubbles.