Vanilla Sour Cream or Crème Fraiche Wreath with Raspberries

A cake recipe for all foodies:

1. defrost the raspberries. Grease cake springform pan with tube bottom insert (26 cm ø), sprinkle with breadcrumbs. Cream together fat, 200 g sugar, 1 packet vanilla sugar, lemon zest and salt. Fold in eggs one by one. Mix flour, 75 g cornstarch and baking powder. Fold in alternately with milk. Spread into the mold. Bake in the hot kitchen oven (E- kitchen oven: 175 °C /moving air: 150 °C /gas: level 2) for about 45 minutes.

Cool.

2. crush the raspberries. Stir 50 g cornstarch and 6 tbsp water. Bring raspberries, juice of one lemon, 75 g sugar and 1 packet vanilla sugar to boil. Stir in maizena (cornstarch), bring to a boil and gently roll for 5 min, stirring until thick. Cool slightly.

3. slice cake twice horizontally. Spread raspberries on bottom layer, cool. Bake flaked almonds and cool.

Mix sour cream or crème fraiche and 50 g sugar with the whisk of a hand mixer. Add 400 g whipped cream while stirring. Now add sauce powder and whip until stiff. Spread about a quarter of the vanilla cream on the raspberries. Place 2nd base on top, spread with a quarter of the cream. Place 3rd base on top. Spread wreath with the rest of the cream.

5. sprinkle the wreath with the almond kernels. Leave to cool for approx. 1 hour. Whip 100 g whipped cream until stiff. Decorate the wreath with whipped cream, raspberries and mint.

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