Raspberry Easter Cake

Summary

Ingredients

• 300 g raspberries, frozen
• 8 sheets gelatin, white
• 50 g powdered suar
• 500 g yourt (raspberry)
• 8 tablespoon orange juice
• 500 ml whipped cream
• 1 cake base, Wienerboden (three layers)
• 6 tablespoon raspberry jam
• 6 tablespoon pistachios, ground
• Marzipan bunnies or Easter eggs (or chocolate)

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Instructions

1. Thaw raspberries.
2. Soak gelatine in enough cold water.
3. Puree the raspberries with powdered sugar and press through a sieve. Mix the puree with the yogurt.
4. Heat 2 tablespoons of orange juice, dissolve the squeezed gelatine in it and stir into the raspberry cream. Refrigerate.
5. When the cream begins to set, whip 350 ml of cream until stiff and fold in.
6. Drizzle the sponge cake with 2 tablespoons of orange juice and spread 2 tablespoons of jam on each. Put a ring around a base and spread 1/3 of the cream on it. 2nd floor 1/3 of the cream, 3rd floor the rest of the cream on top.
7. Now tap the cake plate lightly on the table so that there are small holes. Chill the cake for approx. 3-4 hours.
8. Remove the cake from the ring.
9. Whip the rest of the cream until stiff, brush the edge with it and decorate the cake a little.
10. Sprinkle the cake with pistachios and decorate with marzipan bunnies or eggs.
11. TIP: Can also be redecorated into a spring or summer cake with sugar flowers / fruits.