Heaven cake! ☁️😍
INGREDIENTS
For the dough
5 protein (gr. M)
250 g of sugar
125 g soft butter
120 g of sugar
1 PCK. Vanilla sugar
5 egg yolks (gr. M)
2 eggs (gr. M)
100 g flour (Type 405)
1½ tsp baking powder
30 g cornstarch
50 g milk
1 TL lemon abrasion
200 g planed almonds
For the cream
200 g of cream
200 g of sour
200 g Greek yogurt (nature)
60 g of sugar
Some vanilla (0.5 pod or vanilla paste)
½ lemon (juice of the lemon)
6 leaves gelatin
300 g frozen raspberries
PREPARATION
1st step
Beat the egg whites with the sugar until stiff and cool. Stir the butter with sugar and vanilla sugar until foamy, gradually add the egg yolks and eggs. Mix the flour well with baking powder and cornstarch and sift into the butter mass. Add the milk and lemon abrasion and lift a third of the protein mass under the batter.
2nd step
Spread the mixture on 2 greased jumping shapes (Ø 26 cm). Spread the remaining egg whites on a floor and sprinkle the planed almonds on top. Preheat the oven to 180 degrees (circulating air: 160 degrees). Bake floors in the preheated oven for about 30 minutes. Let cool completely.
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