GM! π Yesterday I promised you a cake and I keep my word. Forgive the delay, but it had to sit all night in the refrigerator. It is called Berliner Luft and is my favorite "German" cake . How did I do? Would you taste it? #foodstr #foodchain #Plebchain
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You are so talented!
It looks so delicious I would destroy that cake within an hour. Well done!
haha thank you so much ππ«
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Wow. The nuts on top and the cream looks mouthwatering. Did it taste as good as it looks?
Was it good?
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lol how does one get a slice of these? Asking for a friend
haha I'm not sure if it will survive shipping ππ
Omg so much joy and sadness at the same time! Joy because its food porn and looks so good but sad because I cant have any. Wish I could reach through my screen just for a small taste. π°ππ₯±π€«π
This looks so good! Would you be able to share the recipe? Iβd love to have a try!
Sure thing, just give me some time and I will post it
Berliner Luft- my version π
πΈFor the sponge cake:
6 eggs size L (yolks and whites separately)
120g sugar
1 vanilla sugar
125g cake flour (in my case type 405)
180g ground almonds
πΉFilling:
A package of frozen raspberries (about 500g)
600ml of 30-36% cream
4 gelatin leaves
1 table spoon of powdered sugar
2 packets of vanilla sugar
πΊFor the meringue with almonds:
4 egg whites
120g sugar
80-100g almond flakes
πΈPreparing the sponge cake:
Beat the egg whites with sugar and vanilla sugar to stiff foam. Gradually add to them 1 yolk at a time, beating thoroughly until the yolk is blended into the froth. Add sifted flour and ground almonds. Gently mix with a spatula until the ingredients are combined. Pour the resulting mixture into a cake pan lined with baking paper. Bake for about 30 minutes at 180 degrees celsius, top down, 2nd rack from the bottom. (Until a dry stick).
After cooling, cut the sponge cake into 2 equal tops.
πΉBeza:
Turn the cake pan upside down, put on baking paper.Whisk the egg whites with sugar to a stiff foam. Transfer to the cake pan so as to form a circle about its diameter. Sprinkle with almond flakes and bake at 180 degrees for about 20 minutes. Wait until it has cooled completely.
πΊMass:
Sprinkle the frozen raspberries with powdered sugar and set aside for a while.Prepare the gelatin according to the package and add to the cream. Whip to a stiff froth. Set aside about 4 tablespoons in a bowl and add raspberries to the rest, mix, transfer to the bottom sponge cake cover with the top one and spread the remaining 4 tablespoons to stick the meringue. You glue the meringue and you're done. You put it in the refrigerator for at least 4 hours preferably overnight
P.S. My cake pan has a diameter of 26 cm
