Raspberry cake

Ingredients

Directions

1. 1

   For the choux pastry, boil 1/8 litre of water, fat and salt in a pot. Remove the pot from the stove and add the flour at once. Mix well with a wooden spoon and put the pot back on the stove. Continue stirring until a white film forms on the bottom of the pot and the dough comes off the bottom of the pot as a lump. Put the dough into a mixing bowl. Stir in one egg immediately. Stir in the remaining eggs one after the other.

2. 2

   Stir until everything is smooth after each addition of eggs. Keep stirring until the dough has a shiny surface. Finally sift the baking powder over it and stir in. Mark a circle on a baking tray lined with baking paper with a springform pan rim (26 cm Ø) and spread the dough in it. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 35-40 minutes. Let it cool down on a cake rack for a few minutes before you cut the base with a saw knife while still warm. Allow to cool completely. In the meantime drain the apricots. Cut half into pieces. Defrost the raspberries on kitchen paper. Soak gelatine in cold water. Whip 2 cups of cream, sugar and 1 packet of vanilla sugar until stiff. Dissolve the gelatine in a saucepan over low heat. Add 1-2 tablespoons of the stiffly whipped cream and stir.

3. 3

   Cut half into pieces. Defrost the raspberries on kitchen paper. Soak gelatine in cold water. Whip 2 cups of cream, sugar and 1 packet of vanilla sugar until stiff. Dissolve the gelatine in a saucepan over low heat. Add 1-2 tablespoons of the stiffly whipped cream and stir. Stir into the remaining cream, add apricot pieces and spread immediately on the bottom choux pastry base. Place the cake lid on top and let it set in the fridge for about 20 minutes. In the meantime, beat the remaining cream and vanilla sugar until stiff. Halve the remaining apricots. Spread the cream on the cake surface and spread raspberries and apricots on top. Warm the jelly while stirring and drizzle over the raspberries. Decorate as desired with mint leaves and serve immediately. Makes about 12 pieces

4. 4

   Place the cake lid on top and let it set in the fridge for about 20 minutes. In the meantime, beat the remaining cream and vanilla sugar until stiff. Halve the remaining apricots. Spread the cream on the cake surface and spread raspberries and apricots on top. Warm the jelly while stirring and drizzle over the raspberries. Decorate as desired with mint leaves and serve immediately. Makes about 12 pieces