A typical cake served for German coffee time. It is best to use a special pan, that when flipped, leaves a recess in the cake, much like shortcake cups, but any 11″ pan should work.
Preparation Time: 2 hours.
Portions: 4 – 6. 12 pieces.
- 2 eggs
- 2 tbsp. warm water
- 6 tbsp. sugar
- 1 tbsp. vanilla sugar
- 1 pinch salt
- 7 tbsp. all purpose flour
- 6 tbsp. cornstarch
- 1 1/2 pint raspberries
- 3/4 cup whipping cream
- 2 tsp. sugar
- 1/2 tsp. gelatin
- 1 cup water
- 2 tbsp. sugar
- 1 tsp. red food coloring
- Grease pan and lightly dust with flour. Preheat oven to 350 degrees.
- Separate eggs. Beat egg whites with salt until stiff, but not too dry. Set aside.
- In a large bowl, beat egg yolks with water until foamy, and pale yellow. Gradually add sugar and vanilla. Beat until the sugar is dissolved, and the batter has visibly increased in volume.
- Sprinkle in flour and cornstarch ad blend well with yolks.
- Using a rubber spatula, fold egg whites into the batter until just blended.
- Pour batter into cake pan (form) and bake in lower oven for 16 minutes, until golden yellow.
- Let cake rest in pan for 10 minutes before removing. Allow cake to cool completely.
- To prepare jelly: soak gelatin in 2 tbsp. cold water for 10 minutes. Heat over low heat until it becomes liquid. Add 2 tbsp. sugar and the remainder of water and heat, stirring, until sugar is dissolved. Remove from heat and cool until it is just pourable (20 – 30 minutes).
- To prepare topping: whip the cream with 1 tbsp. sugar until stiff. Spread evenly over cake.
- Arrange berries on top of cream. Pour jelly over fruit. Let jelly set for 30 minutes. Serve immediately.
You can also make extra whipped cream to garnish the top of the cake. This cake MUST be refrigerated if there are leftovers.
11 inch pan is way too big…basically makes a giant cookie.