German Raspberry Cake Recipe The sponge with the fruits show slightly dome-shaped and with glaze. abglänzen Remaining pudding on the edge and pass with Decorate with almonds.

Ingredients:

A spring form (diameter 26 cm)

Sponge cake

3 eggs (size M)

75 g granulated sugar

1 pinch salt

40 g flour

35 g cornstarch

30 g melted butter

Vanilla pudding

½ vanilla bean

20 g cornstarch

250 g milk

1 egg yolk (Size M)

40 g granulated sugar

Covering

750 g fresh or frozen

Raspberries

1 packet of clear glaze

(with frozen fruit

2 packets of glaze

) use

also

Butter for greasing

50 g toasted sliced

Almonds

Method:

1. Preheat the oven to 180 ° F. Top and bottom heat. The dish with butter, with the bottom springform baking paper, lay a strip of baking paper to fit the Edge cut and interpretation of this order.

2. Eggs and sugar with salt in a bowl over a water bath with a mixer until creamy hit, then cold hit. Mix flour with cornstarch to seven, and with a spatula, fold. Finally, the liquid butter mix in gently. The sponge cake into the prepared Spring form, fill and smooth out in a preheated oven Bake on middle rack on the grill about 25 minutes.

3. Cut vanilla bean and scrape out the marrow. Mix the cornstarch with a little cold milk, add egg yolks and until smooth. The remaining milk, sugar and vanilla boil the food starches approach with a whisk Stir and cook, stirring a pudding.

4. Pour into two small bowls and cover with plastic wrap. One is for the cake, the other can of fruit for Served dessert.

5. The sponge can be something on a rack, from solve the shape, overthrow, remove the baking paper and the cake cool completely. The raspberries read, if necessary Wash carefully and drain on absorbent paper.

6. The sponge cake on a plate and share with the vanilla pudding, spread some of it retain the border. Mix the glaze according to package instructions.