ingredients (for about 12 pieces):
6 eggs
300 g sugar
1 teaspoon baking powder
120 g flour
80 g cornstarch
500 g raspberries (fresh or thawed)
Mark of a vanilla bean
4 egg yolks
1 tablespoon currant liqueur
6 sheets gelatin
500 g
cream 2 tablespoons chopped hazelnuts
Preparation: Preheat oven to
180 ° C (160 ° C fan). Eggs, 180 g sugar until foamy, very slowly. Flour, baking powder, stir. In a ground bake with baking paper-lined baking pan (26 cm) about 25 minutes. Solve and let cool. Fresh raspberries picked. Puree 400 g, press through a sieve. Vanilla, egg yolks, remaining sugar and stir thick creamy liqueur. Puree subject. Soak the gelatin dissolve. 4 tablespoons cream mix, stir in remaining cream, and refrigerate. Once it starts to gel, cream until stiff subject. Biscuit cut twice horizontally. Floors with 2 / 3 of the cream of the cream filling (use a cake ring) and have 3 hours of refrigeration. Cake with the remaining cream reap. With decoration of any remaining raspberries and roasted walnuts.
Per piece: 370 calories
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