User Manual

Cakes and small baked items, desserts and sweet dishes: 163
Fruity raspberry gateau - basic recipe for sponge mixture [Index: ] [Index: ] [Index: ]
MCRC00901960_BO_Fruchtige_Himbeertorte-007_F39MCRC00914996_SE_Fruchtige_Himbeertorte-009MCRC00900544_NF_Fruchtige_Himbeertorte-008_RZ0Sweet bakingCakesPreparation methodsBakingRecipe categoriesBaking
For 12 servings
Springform cake tin, diameter 28 cm
SPONGE MIXTURE:
3 eggs
3 tbsp water, hot
150 g sugar
150 g flour
1 tsp baking powder
TOPPING:
900 g frozen raspberries
100 g sugar
200 ml cream
4 sheets gelatine
200 g yoghurt, 3.5 %
½ vanilla pod
3 sachets red glaze
IN ADDITION:
Greaseproof paper
Per serving
240 kcal, 36 g carbs, 8 g fat, 5 g protein, 3,0 BU
PREPARATION
1. Cover the base of the springform cake tin with greaseproof paper. Leave a third of the raspberries
to defrost with 50 g sugar.
2. Separate the eggs. Whisk the egg white until stiff with 3 tbsp hot water. Add the sugar gradually.
Continue to whisk the mixture until it is creamy and glossy. Beat the egg yolk with a fork and fold into
the egg white mixture. Mix the flour and baking powder, sieve onto the mixture and stir in briefly. Pour
the mixture into the baking dish and bake as indicated.
3. Turn the cooked cake onto a wire rack and carefully remove the greaseproof paper. Leave the cake
to cool down completely.
4. For the topping, purée the defrosted, sugared raspberries through a sieve. Whip the cream until
stiff. Soak the gelatine, squeeze it out and dissolve. Mix the yoghurt with the remaining sugar and the
pulp of half a vanilla pod. Quickly mix the dissolved gelatine in. Add the raspberry mixture and fold in
the cream.
5. Cut the cake into two layers and place the bottom half onto a serving tray. Place a tall cake ring
around the base of the gateau. Spread half of the raspberry cream mixture over it and place the top
half onto it. Spread the remaining raspberry cream mixture on top.
6. Distribute the remaining frozen raspberries evenly on top of the cake. Prepare the glaze according
to the instructions on the packaging, leave it to cool briefly and pour over the raspberries.
7. Leave the gateau to cool down for at least 3-4 hours before cutting to serve.
Setting procedure:
CircoTherm
150 °C
Added steam, low
Baking time: 30-35 minutes,
the first 10 minutes with
added steam
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