Berliner Luft- my version 😂
🔸For the sponge cake:
6 eggs size L (yolks and whites separately)
120g sugar
1 vanilla sugar
125g cake flour (in my case type 405)
180g ground almonds
🔹Filling:
A package of frozen raspberries (about 500g)
600ml of 30-36% cream
4 gelatin leaves
1 table spoon of powdered sugar
2 packets of vanilla sugar
🔺For the meringue with almonds:
4 egg whites
120g sugar
80-100g almond flakes
🔸Preparing the sponge cake:
Beat the egg whites with sugar and vanilla sugar to stiff foam. Gradually add to them 1 yolk at a time, beating thoroughly until the yolk is blended into the froth. Add sifted flour and ground almonds. Gently mix with a spatula until the ingredients are combined. Pour the resulting mixture into a cake pan lined with baking paper. Bake for about 30 minutes at 180 degrees celsius, top down, 2nd rack from the bottom. (Until a dry stick).
After cooling, cut the sponge cake into 2 equal tops.
🔹Beza:
Turn the cake pan upside down, put on baking paper.Whisk the egg whites with sugar to a stiff foam. Transfer to the cake pan so as to form a circle about its diameter. Sprinkle with almond flakes and bake at 180 degrees for about 20 minutes. Wait until it has cooled completely.
🔺Mass:
Sprinkle the frozen raspberries with powdered sugar and set aside for a while.Prepare the gelatin according to the package and add to the cream. Whip to a stiff froth. Set aside about 4 tablespoons in a bowl and add raspberries to the rest, mix, transfer to the bottom sponge cake cover with the top one and spread the remaining 4 tablespoons to stick the meringue. You glue the meringue and you're done. You put it in the refrigerator for at least 4 hours preferably overnight
P.S. My cake pan has a diameter of 26 cm
ewelina
npub1ew…7uqlw
2023-04-12 12:24:17
in reply to nevent1q…7rg6
Author Public Key
npub1ewe0qgak4gykym236t6w4x06jyuw4q8v040lmn5lamude434yqcsz7uqlwPublished at
2023-04-12 12:24:17Event JSON
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"content": "Berliner Luft- my version 😂\n\n🔸For the sponge cake:\n6 eggs size L (yolks and whites separately)\n120g sugar\n1 vanilla sugar \n125g cake flour (in my case type 405)\n180g ground almonds\n\n🔹Filling:\nA package of frozen raspberries (about 500g)\n600ml of 30-36% cream\n4 gelatin leaves\n1 table spoon of powdered sugar\n2 packets of vanilla sugar\n\n🔺For the meringue with almonds:\n4 egg whites\n120g sugar\n80-100g almond flakes\n\n🔸Preparing the sponge cake:\nBeat the egg whites with sugar and vanilla sugar to stiff foam. Gradually add to them 1 yolk at a time, beating thoroughly until the yolk is blended into the froth. Add sifted flour and ground almonds. Gently mix with a spatula until the ingredients are combined. Pour the resulting mixture into a cake pan lined with baking paper. Bake for about 30 minutes at 180 degrees celsius, top down, 2nd rack from the bottom. (Until a dry stick). \nAfter cooling, cut the sponge cake into 2 equal tops.\n\n🔹Beza:\nTurn the cake pan upside down, put on baking paper.Whisk the egg whites with sugar to a stiff foam. Transfer to the cake pan so as to form a circle about its diameter. Sprinkle with almond flakes and bake at 180 degrees for about 20 minutes. Wait until it has cooled completely.\n\n\n🔺Mass:\nSprinkle the frozen raspberries with powdered sugar and set aside for a while.Prepare the gelatin according to the package and add to the cream. Whip to a stiff froth. Set aside about 4 tablespoons in a bowl and add raspberries to the rest, mix, transfer to the bottom sponge cake cover with the top one and spread the remaining 4 tablespoons to stick the meringue. You glue the meringue and you're done. You put it in the refrigerator for at least 4 hours preferably overnight\n\nP.S. My cake pan has a diameter of 26 cm",
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