Swimming Pool Sections

For the sponge cake, whisk egg yolks, water and 150 g sugar until foamy. Beat the egg whites with the remaining sugar until stiff and fold into the egg-sugar mixture. Sift flour and baking powder and fold in loosely.

Spread onto a greased and floured baking tray and bake in a preheated oven at 190 °C for approx. 20 minutes.

Whip the QimiQ Vanilla well and stir into the yoghurt. Spread on the cooled sponge cake and scatter the raspberries on top.

Whip the cream with a little sugar and cream stiffener until stiff. Spread on the cake.

Line a baking tray with baking paper and sprinkle thickly with powdered sugar. Beat the egg whites and sugar until stiff, spread on the baking sheet and sprinkle the almond flakes on top.

Bake at 180-200 °C for about 15 minutes. Let cool and carefully place on top of the cake.

Chill the swimming pool cake in the refrigerator for a few hours.

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