Servings: 8 people
Calories: 300kcal
Cost: $15
Equipment
- Electric mixer
- Springform pans (26 cm)
- Wire cooling rack
- Spatula
- Whisk
Ingredients
- 250 g sugar
- 125 g soft butter
- 120 g sugar
- 1 PCK Vanilla sugar
- 5 gr. egg yolks M
- 2 gr. eggs M
- 100 g flour Type 405
- 1 tsp baking powder
- 30 g cornstarch
- 50 g milk
- 1 tsp lemon zest
- 200 g planed almonds
- 200 g cream
- 200 g sour cream
- 200 g Greek yogurt (natural)
- 60 g sugar
- 0.5 pod vanilla or vanilla paste
- 1 lemon lemon juice from
- 6 leaves gelatin
- 300 g frozen raspberries
Instructions
- Beat the egg whites with the sugar until stiff peaks form.
- In a separate bowl, mix the butter with the sugar and vanilla sugar until light and fluffy.
- Gradually add the egg yolks and eggs, one at a time, mixing well after each addition.
- Sift the flour, baking powder, and cornstarch into the butter mixture and gently fold in.
- Fold in the milk and lemon zest, then carefully fold in a third of the beaten egg whites to lighten the batter.
- Grease two 26 cm springform pans and divide the batter evenly between them.
- Spread the remaining beaten egg whites over the top of one batter and sprinkle planed almonds on top.
- Preheat the oven to 180 degrees Celsius (or 160 degrees with a fan).
- Bake the cakes for about 30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool completely before assembling.
Notes
This recipe is loved for its ease and irresistible flavor. A dessert that will impress your baking skills!
Nutrition
Calories: 300kcal | Carbohydrates: 35g | Protein: 5g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 100mg | Sodium: 100mg | Potassium: 200mg | Fiber: 1g | Sugar: 20g | Vitamin A: 5IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 3mg
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