A delicious cake with a mysterious name, adorned with raspberries. The delicate and fluffy cream is the perfect combination with the crispy cake. Check out how easy it is to prepare!
Ingredients
- Sugar – 150 g
- Butter – 250 g
- Wheat flour – 450 g
- Baking powder – 1.5 teaspoons
- Salt – a pinch
- Egg yolks – 5 pcs.
Creamy filling
- Egg whites – 5 pcs.
- Vanilla pudding – 80 g
- Sugar – 250 g
- Vanilla extract – 1 teaspoon
- Greek yogurt – 400 g
- Raspberries – 300 g
- Wine vinegar – 5 ml
- Cream (18% fat) – 900 g
Preparation
Knead all the pastry ingredients together until a compact mass forms. Divide the dough into two equal parts, wrap in plastic wrap, and refrigerate for at least an hour. After an hour, remove half of the dough from the refrigerator and grate it using a coarse grater onto a baking sheet lined with parchment paper. Spread the dough evenly on the bottom of the pan and bake in the oven for about 15 minutes.
Beat the egg whites until stiff peaks form, gradually adding sugar. Just before finishing, add vinegar and vanilla pudding powder. In a separate bowl, mix the sour cream with yogurt and vanilla extract. Slowly add the beaten egg white foam to the sour cream and yogurt, gently mixing.
Pour the prepared filling onto the pre-baked base. Arrange raspberries on top of the creamy mixture. Grate the second half of the pastry over the raspberries. Bake the cake for about 55 minutes. Cool the cake with the oven door slightly ajar. Once cooled, it’s best to refrigerate the cake before serving.
