Frozen Raspberry Cream Cake
|Sugar||65 Gram (1/4 Cups Plus 1 Tablespoon)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Ground almonds||25 Gram (1/4 Cup)|
|Butter||25 Gram, melted (1/4 Cup)|
|Raspberries||225 Gram (1 2/3 Cup)|
|Kirsch||1 1⁄2 Tablespoon|
|Whipping cream||600 Milliliter (2.5 Cups)|
|Sugar||250 Gram (1 1/4 Cup)|
Grease and flour an 8-inch (20-cm) cake pan.
Preheat oven to 375°F (190°C).
To make cake, put eggs, sugar and salt into a medium bowl.
Beat until pale and creamy, 5 to 10 minutes with an electric mixer.
Sift flour with baking powder; fold into egg mixture with almonds and butter.
Pour batter into prepared pan.
Bake 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
Turn out onto a rack; cool 24 hours.
Cut cooled cake into 2 layers.
Line sides of an 8-inch (20-cm) cake pan with foil.
Place 1 cake layer in pan.
To make filling and topping, place raspberries in a small bowl, reserving a few for decoration.
Spoon kirsch over fruit; cover and let stand 1 hour.
Whip cream with sugar until stiff.
Refrigerate a fourth of cream mixture; stir crushed raspberries into remainder.
Pour over cake; place second cake layer on top.
Freeze cake 5 to 10 hours.
Remove frozen cake from freezer; let stand 15 minutes then turn out of pan.
Spread a little of reserved cream mixture thinly over top and sides of cake.
Decorate with rosettes of remaining cream, reserved raspberries and chocolate curls