4 eggs
4 tablespoons of water
1 pck vanilla sugar
100g flour
1 tablespoon [---6a590b68a9b0f---[Liquorice]---6a590b68a9b0f---] powder
1 tablespoon cocoa powder
100g starch Mondamin
1/2 pck. baking powder
3 cups of whipped cream
1 pck. cream stiffener
3 teaspoons [---6a590b68a9b0f---[Liquorice]---6a590b68a9b0f---] granules
6-9 tablespoons raspberry jam
Fresh bromide and raspberries for decoration
Preparation
Grease a 26 cm springform pan and preheat the oven to 180°C.
Separate the eggs for the sponge base. Beat the egg whites to a beaten egg white. In another bowl mix the egg yolks with the water until very foamy. Mix the sugar with the vanilla sugar and add. Whip everything to a thick cream. Mix the flour, [---6a590b68a9b0f---[Liquorice]---6a590b68a9b0f---] powder, cocoa powder, Mondamin and baking powder and stir into the cream. Finally, fold in the beaten egg white with a whisk. Bake in the middle of the oven for about 35 minutes.
Allow the sponge cake base to cool and cut across twice for 3 cake bases. Briefly whip the cream, add the cream stiffener and whip until done. Spread all cake bases with raspberry jam and a 1 cm layer of cream. Sprinkle the [---6a590b68a9b0f---[Liquorice]---6a590b68a9b0f---] granules onto the cream. Carefully layer the cake bases on top of each other and cover all around with cream. Finally, decorate with sliced bromine and raspberries. Tip: [---6a590b68a9b0f---[Liquorice]---6a590b68a9b0f---] granules on cream do not look so decorative after a while, so decorate the top layer with cream and fruits only.
