Instructions

    Follow these steps

    Whipped raspberry panna cotta:

  1. Place the gelatine leaves in cold water. Thaw the raspberries in a saucepan and then add the cream, lemon juice, vanilla sugar and sugar. Let it boil and simmer for about 4 minutes.

  2. Mix smoothly and strain into a bowl, add the gelatine leaves and mix. Refrigerate for at least two hours, preferably overnight.

  3. Cake

  4. Set oven at 140 °C (284 ° F) (hot air, cover two pan plates with baking paper.

  5. Whisk the room temperature butter and sugar for about 5 minutes in your assistant. Then whisk one egg yolk at a time and finally stir down the milk.

  6. Add the flour, baking powder and vanilla sugar. Add the batter on the two pan plates, leave about 2-3 cm to the edge.

  7. Whisk the egg whites to a foam, add the sugar 1/3 at a time and whisk until you have a firm and glossy meringue. Spread the meringue on top of the batter and sprinkle with plenty of almonds. Bake for about 25-30 minutes until the meringue has a light tone of brown and the meringue looks crispy.

  8. Allow the cake to cool completely before serving.

  9. Assembly & decoration

  10. Divide the cake bases in the middle and place 2 pieces on a tray. Whisk the panna cotta and pour it into a spiral bag, spread out on the whole cake. Whip the cream with a little sugar until lightly whipped and fill a round bag with a hole. Add the cream and the thawed raspberries on top of the cake. Add the other bases and garnish with panna cotta, whipped cream, thawed raspberries and fresh raspberries. Finish with some fresh flowers like oxalis, rose petals or mint.

Ingredients

Cake

  • 200 gram room temperature butter
  • 270 gram sugar
  • 10 st egg yolks
  • 200 ml room temperature milk
  • 240 gram flour
  • 4 tsp vanilla sugar
  • 4 tsp baking powder

Meringue

  • 10 st egg whites
  • 450 gram sugar
  • 2 dl flaked almond

Whipped raspberry panna cotta

  • 300 g unfrozen raspberries
  • Juice from 2 lemons
  • 800 ml cream
  • 175 g sugar
  • 1 tsp vanilla sugar
  • 6 st gelatine leaves

Garnish

  • 1 liter cream with a little sugar
  • 500 g frozen raspberries
  • 2 st boxes fresh raspberries