Raspberry Cake - Hallontårta

RASPBERRY CAKE

Hallontårta

1 cake, 10 pieces

Layer:

4 eggs

0.8 cup sugar

0.6 cup flour

0.4 cup potato starch

2 teaspoons baking powder

Filling:

14 oz raspberries, frozen

and thawed

8 gelatin sheets

or 4 teaspoons gelatin powder

7 oz powdered sugar

2 cups heavy cream

2 tablespoons concentrated

raspberry drink

Decoration:

1.2 cup heavy cream

red household coloring (optional)

raspberries

Preheat oven to 347F.

Beat eggs and sugar until fluffy. Mix flour, potato starch and baking powder and gently stir it into the batter. Pour in a greased, floured springform pan, diameter approx 9 inches. Bake in the lower part of the oven for 35 minutes and allow to cool.

Filling:

Pass the raspberries through a sieve and stir the powdered sugar into the raspberries. Soak the gelatin in cold water for 5 minutes, or do as you normally do with the powder. Beat the cream. Take up the gelatin, squeeze out excess liquid and melt them in the raspberry drink in a saucepan. Stir into the raspberries. Gently stir in a dab of whipped cream and stir, then add remaining cream and blend well (but gently). 

Split the cake in 3 layers. Put the layers together with raspberry mousse in between and on the top layer. Leave in a cold place to set for a few hours.

Beat the cream and color it with a few drops of household color if you wish. Pipe out small roses around the sides and decorate with raspberries.

Enjoy!

Bella