A cake recipe for all foodies:
Preheat the oven to 200 °C. For the sponge dough, beat the eggs with the hot water, sugar and vanilla sugar until smooth. Sift the flour mixed with cornstarch, baking powder and ground almonds over the egg mixture and fold in gently. Line a 26 cm ø cake springform pan with parchment paper and pour in the sponge mixture. Bake at 200 °C for half an hour. Next, cool on a cake rack.
Then cut into 2 layers thick on the spot and put a cake ring around the bottom layer.
Heat the wild cranberries, add the raspberry brandy or possibly raspberry syrup and spread on the bottom layer. Next, bring the juice of the thawed raspberries to a boil in a saucepan (if it is less than a quarter of a liter, fill up with water), then mix in the cake glaze, bring to a boil again and remove from the stove. Fold in the frozen raspberries and spread the amount evenly on the bottom cake layer while it is still hot.
For the raspberry cream, crush the defrosted raspberries and add the sugar. Whip 1 cup of whipped cream until stiff.
Soak the gelatin in a small amount of cold water, then pour off the water and heat the gelatin in a saucepan and let it melt. Add the buttermilk to the gelatin and stir through. Later add the amount to the raspberry puree and stir with a hand mixer.
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