Crater Cake

A cake recipe for all foodies:

Make the dough: – from the ingredients given. For 2 bases, spread half of the dough on a greased springform base (28 cm).

Meringue: Whip the egg whites until stiff. Gradually add the sugar. Spread half of the amount on each base. Sprinkle with half of the almond kernels. Bake each cake with a cake ring.

Baking time: about 20 min for each cake Electricity: 170-200 degrees (preheated, lower rack) Hot air: 160-170 degrees (not preheated) Gas: level 3-4 (preheated)

Remove the bottoms from the springform base on the spot after baking, cool individually on a cake rack.

Raspberry filling: sprinkle raspberries with sugar, defrost. Place on a sieve to drain. Add raspberry juice with apple juice to 250 ml, thicken with cake glaze. Fold in raspberries. If necessary, season with raspberry brandy. Cool.

Whipped cream-yogurt filling: Whip whipped cream with cream stiffener and sugar until stiff. Carefully stir in the yogurt.

Spread one cake layer with the raspberry mixture at the beginning, then with the cream mixture. Cover with the other cake layer.

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