15 servings
Base:
2 dl milk
150 g butter
100 g white chocolate
3 eggs
2 1/2 dl sugar
5 dl wheat flour
1 dl almond flour
2 tsp baking powder
2 tsp vanilla sugar
Filling:
200 g Finnish raspberries
1 dl sugar
1 can (200 g) quark cream
Frosting:
150 g white chocolate
2 dl whipping cream
2 tsp vanilla sugar
Edible garden and
wildflowers and macarons for decoration
Preheat the oven to 175 degrees Celsius. Heat the milk to boiling. Melt the butter into the milk. Let cool. Roughly chop the white chocolate. Whisk the eggs and sugar into a fluffy foam. In a bowl, mix the wheat flour, almond flour, chopped white chocolate, baking powder, and vanilla sugar. Add the milk-butter mixture and flour mixture alternately to the egg-sugar foam, mixing quickly until a smooth batter forms. Secure parchment paper between the rim and base of a springform pan (20 cm diameter), lightly grease the sides and base with rapeseed oil. Pour the cake batter into the pan. Bake in the middle of the oven for about 45 minutes. Check for doneness with a cocktail stick: insert the stick into the center of the cake; if batter sticks to the stick, continue baking for 5 minutes at a time until the cake is done. If the cake darkens during baking, place parchment paper over it. Let the cake cool and cut it into three layers with a serrated knife. Mash the raspberries and 1/2 dl of sugar with a fork in a bowl. Mix the quark cream and 1/2 dl of sugar together. Place the bottom cake layer on a serving plate. Spread half of the mashed raspberries and half of the quark cream over it. Place the middle cake layer on top, then spread the remaining mashed raspberries and quark cream over it. Place the top cake layer on top. Break the white chocolate into pieces in a bowl. Melt the chocolate in the microwave or a double boiler. Whip the cream until stiff, flavor with vanilla sugar. Spread the whipped cream over the top and sides of the cake. Drizzle white chocolate over it. Decorate with edible garden and wildflowers and macarons.
