Marbled Raspberry and Topping Cake

For the marbled raspberry and topping tart, defrost raspberries. Separate eggs. Whip egg whites and cold water until stiff, swirling in sugar. Stir in juice of one lemon and egg yolks. Mix flour and baking powder and fold in.

Pour into a springform pan lined with baking paper. Bake in the preheated oven at 175 °C for half an hour. Remove and allow to cool.

Soak red and white gelatine separately in cold water. Mix curd cheese, 150 g sugar and vanilla sugar. Squeeze out white gelatine, dissolve at low temperature.

Stir through with a little curd, then stir into the remaining amount. Whip 400 g whipped cream until stiff and fold in. Place the base on a cake plate. Close the edge of the mold. Spread the curd cream on the cake base.

Puree raspberries and 2 tablespoons sugar, pass through a sieve. Squeeze out red gelatine, dissolve at low temperature and stir into the puree. Spread on the cream. Spiralize raspberry layer and curd cream with a fork.

Refrigerate the cake for 4 hours. Whip 100 g whipped cream until stiff. Warm the jam slightly. Remove the raspberry and curd cake from the mold and decorate with whipped topping, jam and brittle.

Preparation Tip:

The raspberry and topping cake can also be decorated with chopped pistachios, chocolate sprinkles, etc. In summer, be sure to use fresh raspberries.

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