Crispy meringue, tender sponge, fluffy whipped cream, fresh raspberries... what else could you ask for in a perfect summer cake!
/photo to be added/
You need:
150 g butter
125 g sugar
4 egg yolks
110 g flour
2 tabelspoons of baking powder
1 dl milk
+
3 egg whites
150 g sugar
25 g almond chips
+
200 g raspberries
4 dl 35% whipped cream
2 spoons of sugar
Prepare sponge: Bring butter to room temperature and mix well with sugar. Add egg yolks one by one. Add milk. Mix flour with baking powder and add to the mixture. Apply the mixture on a baking tray, the thinner, the better.
Prepare meringue: whip up egg whites in a clean dish with a pinch of salt, once it starts to whip up, add sugar slowly. Once sugar has melted (when tasting you no longer feel the grains) and the egg has hardened, apply the mixture evenly on the sponge mixture.
Add almond chips and cook in a preheated oven at 175*C for approximately 30 minutes (the meringue should be light golden brown).
Let cool and cut into two equal pieces.
Prepare whipped cream: whip up the cream with sugar. Add raspberries. I never bother to mix raspberries in too well. But if you prefer an equal result, you can mix until the cream is all pink. Or even add the raspberries once the cream has already been laid on the base.
Compile cake: sponge with meringue as floor, whipped cream with raspberries in the middle and sponge with meringue as top.
Eat!
Don't invite guests. You will not want to share.
