Raspberry Cake on Sheet
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 4 egg (s)
- 4 tablespoon water, hot
- 175 grams sugar
- 1 packet vanilla sugar
- 150 grams flour
- 50 g cornstarch
- 2 teaspoons baking soda
- 3 packs red fruit jelly raspberry
- 300 g raspberries (frozen)
- 1 liter water
- 600 g cream
- 3 packs cream stabilizer
- 7 sheets gelatin
- 1 packet biscuits (shortbread biscuits)
- powdered sugar
- lemon juice
Print Recipe
Pin Recipe Instructions
- For the dough, beat the 4 eggs with 4 tablespoons of water for about 1 minute until frothy. Stir in sugar and vanilla sugar and beat for another 3 minutes. Mix the flour, cornstarch and baking powder, sieve onto the custard and fold in. Spread the dough on a baking sheet lined with baking paper.
- Bake in a preheated oven at 200 ° C for about 15 minutes.
- For the topping, prepare the red grits with 1 liter of water according to the instructions on the packet. Put the raspberries in the hot mixture.
- Dissolve 7 sheets of gelatine according to the instructions on the packet and place under the warm groats.
- Then distribute this mixture on the sponge cake base and let it cool down. Whip the cream with the cream stiffener until stiff and spread evenly on the cake. Now cover with the butter biscuits. Make a glaze from the powdered sugar and lemon juice as required and then pour this onto the biscuits.
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