Now this cake is one of my favorites. Altho i make this one pretty often at work, it doesn't matter.
making this one ain't gonna be cheap because you really need a lot of raspberries.
Anyhow.. its worth making it because it's delicious!
For the base
- Flower 320 grams
- Butter 160 grams
- Sugar 100 grams
- Eggs 2
- Baking powder 1 spoon
- Vanilla powder 1 spoon
- Almonds 200 grams
For the glaze
- 1,5 kg of raspberries (3.30 pounds)
- Yoghurt 500 grams
- Bakery Cream 250 grams (liquid)
- 1 teacup of sugar
- Gelatin 2 small packages
- Raspberry Jam
Now for this cake you need 3 cake forms (shapes) because you are going to bake 3 layers of cake. First take a bowl and add the eggs and the sugar, mix them good with a mixer.
Now start adding the flower, baking powder and the butter into the mixture and continue mixing until you get a nice smooth mixture. Take the almonds and smash them into grates and add them to the mixture, continue mixing on high speed for another minute.
Take the 3 baking forms and lay baking paper in each one of them. Fill them with the mixture and bake them at regular temperature (175 degrees celcius) for about 30 minutes.
Take 4/5th the raspberries and steam them together with 1/2 cup of sugar until they got so steamed that they start falling apart and get really soft. The other 1/5th of the raspberries you will keep to decorate the cake later.
Take the steamed raspberries and put them in a strainer. Try putting some pressure on them so you can remove the seeds with the strainer. Take another bowl and add there the yoghurt, the rest of the sugar (1/2 cup) and 3/4 of the raspberry jam. Add the strained raspberries into the same bowl and mix it on high speed until you get a very smooth mixture.
Take the gelatin and heat it up with a little bit of water then add it to the mixture above.
Now take the bakery cream and mix it too on high speed, after that add it to the mixture above and continue mixing the whole thing for atleast another 2-3 minutes.
Take the first layer of cake and smear it all with 1/3 of the cream. Then put this same layer on a cool place for atleast 10 minutes. After that lay the second layer ontop of the first layer and repeat the smearing. Let this rest for 10 minutes aswell.
At the end you put the 3d and last layer and smear this with a thin layer of the raspberry cream. Take the rest of the raspberry jam and thin it out with a bit if yoghurt with a mixer, add a bit of gelatin into the mixture and warm the whole mixture up a bit (you can also use microware aslong as you stear it up often).
Cover the very top of the cake with this last mixture we made.
Decorate the cake with the rest of the raspberry's and if you feel like it you can add a bit of mint here and there (like i did on the picture). Put the cake in a cool place for atleast 5 hours before serving.
Enjoy your cake! You know it was worth it.