Raspberry Easter Cake
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 4 hrs 45 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
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)
Print Recipe
Pin Recipe Instructions
- Thaw raspberries.
- Soak gelatine in enough cold water.
- Puree the raspberries with powdered sugar and press through a sieve. Mix the puree with the yogurt.
- Heat 2 tablespoons of orange juice, dissolve the squeezed gelatine in it and stir into the raspberry cream. Refrigerate.
- When the cream begins to set, whip 350 ml of cream until stiff and fold in.
- 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.
- Now tap the cake plate lightly on the table so that there are small holes. Chill the cake for approx. 3-4 hours.
- Remove the cake from the ring.
- Whip the rest of the cream until stiff, brush the edge with it and decorate the cake a little.
- Sprinkle the cake with pistachios and decorate with marzipan bunnies or eggs.
- TIP: Can also be redecorated into a spring or summer cake with sugar flowers / fruits.
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