Summary

Ingredients

• 800 g raspberries, frozen
• 300 g suar
• 4 egg (s)
• 3 packs vanilla sugar
• 2 teaspoons baking soda
• 100 grams flour
• 4 packs pudding powder, vanilla
• 500 ml milk
• 600 ml whipped cream
• 2 packs cream stabilizer
• 28 biscuit (s), (butter biscuits)
• 250 g chocolate couverture, dark
• 28 biscuit (s), (mini butter biscuits)
• 28 raspberries, fresh

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Instructions

1. Grease a deep baking sheet or cover with baking paper. Preheat the oven. Sweeten the raspberries with 100g sugar and let thaw.
2. Beat eggs, 200g sugar, 1 sachet vanilla sugar until thick frothy. Sieve the baking powder, flour and 1 pck pudding powder and fold in loosely. Spread the mixture on the prepared baking tray, bake on the middle rail for about 20 minutes.
3. Oven heat: electric 175 degrees / convection 155 degrees.
4. Let the cake cool down on the baking sheet.
5. In the meantime, drain the raspberries. Catch the juice, make up to 500ml with water and bring to the boil with 2 packets of pudding powder while stirring. Let the mixture cool down a bit and then fold in the raspberries.
6. Bring the milk to the boil with 2 sachets of vanilla sugar and 1 sachet of custard powder while stirring. Let the pudding cool. In the meantime, mix 400 ml of cream with the cream stabilizer and whip until stiff. Fold in the cold vanilla pudding.
7. Spread the raspberry compote on the cooled cake base. Pour the cream pudding cream over it and smooth it out. Melt the couverture in a hot water bath and spread it over each individual biscuit and let it dry. Place the 28 shortbread biscuits on the plate and cool for at least 4 hours.
8. Whip 200ml cream until stiff and spray on in dots. Garnish with mini butter biscuits and fresh raspberries.