- 400g of frozen whole raspberries.
- 250g almond paste.
For the sponge:.
- 125 g of sugar.
- 125 g flour.
- 4 eggs.
- 1/2 teaspoon baking powder.
- 100 g of sugar.
- 1/2 dl water (50 mL).
For the pastry cream:.
- 1/2 L milk.
- 125 g of sugar.
- 50 g flour.
- 2 egg yolks.
- pod vanilla extract.
- Prepare the cake first: Preheat oven to 180 ° C (gas mark 6) and grease the mold .
Mix the flour and yeast..
Separate the yolks from the egg whites, and up the egg whites with a pinch of salt. When they are firm, add the sugar and continue to beat .
Lower the speed of the robot and add suddenly the 4 egg yolks, then immediately the flour mixture + yeast slowly .
Immediately pour the mixture into pan, then bake immediately for 20 min .
Turn out and wait for the warm cake is cooled to dispose of in the thickness .
. - While the cake cools, prepare the custard.
. In order to do this, mix 2 egg yolks with the sugar and whisk until the mixture whitens .
Then add flour and mix well. Add 1/2glass of milk for the mixture is more liquid .
to heat milk. When the milk is warm add the egg yolk mixture + sugar + flour + milk .
Add the vanilla extract .
Blender whisk until boil and keep stirring a few minutes on low heat for thickening you want .
. - prepare the syrup by melting a few minutes over low heat in a saucepan 100g sugar with water. .
- Slice the cake in half the thickness then drizzle each with half the sugar syrup (this prevents the cake is too dry) .
. - depositing a layer of custard on the first half of sponge cake and cover with raspberries aligning nicely on the edge (keep some for decoration). Cover the remaining raspberry custard .
. - Cover everything with the second half of sponge cake.Decorate the top of the cake with marzipan spread to the rolling pin (tip: spread a little icing sugar to prevent it sticks) and some raspberries .
Develop. charge up to 6 hours and then enjoy!
Notes: The recipe for sponge cake is from this site Marmiton ("Genoese ultra-fast and yet so air")