Separate eggs, whisk egg whites and 1 tbsp. water until stiff. Sift in 75 g sugar. Fold in egg yolks. Fold in flour, cornstarch and baking powder. Fill the dough into a cake springform pan (24 cm Â) lined with paper on the bottom. Bake in a hot oven at 175Â C (gas: level 2) for 25 minutes. Cool. Soak the gelatine. Select berries, except for a few for decoration. Cut sponge cake 1 x in half. Drizzle bottoms with raspberry brandy. Place mold rim around one cake layer. Mix curd cheese, remaining sugar, juice of one lemon and zest until smooth. Squeeze gelatine, let it melt, stir into 1 tablespoon curd. Stir into remaining curd. Fold in stiffly whipped cream. Fill half of the curd into a piping bag with a nozzle. Spoon or place curd and berries alternately in a ring on the bottom. Drizzle fruits with jelly. Cover with 2nd layer. Roast the almond kernels. Spread cake with curd, decorate.
Calories
Have fun with this fine cake!
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