Separate the eggs for the dough. Beat the egg white with salt and 150 g sugar (let it trickle in slowly) until stiff.
Beat the egg yolks with the remaining sugar until frothy. Fold the egg whites into the egg yolk mixture. Mix the gluten-free flours with the baking powder and also fold into the egg mixture. Place the dough on the greased tray and bake at 180 ° C top and bottom heat for 20 minutes. Let the cake cool down.
In the meantime, mix the cream cheese with the sour cream and spread it on the cooled cake. Put in a cool place.
For the topping, mix the starch with some berry juice and bring the remaining berry juice to the boil. Stir in the starch mixture and bring to the boil briefly and simmer gently for one minute. Stir in the berries and distribute the still warm mixture over the cake.
Ingredients |
|---|
For the dough: 8 eggs 300 g beet sugar 200 g pumpkin seed flour 10 g baking powder 1 pinch of salt For the cream cheese and sour cream mixture: 250 g plain cream cheese 200 g sour cream For the topping: 450 g frozen raspberries 600 ml berry juice 70 g starch |
Ostseemühle GmbH
Dorfstraße 14
18320 Langenhanshagen
Deutschland
Commenti