Mother’s Day Cake with Raspberries and Choux Pastry Crackers

For the Mother’s Day cake with raspberries and choux pastry, first preheat the oven to 180 °C, butter a springform pan and place in the refrigerator.

For the cake base, separate the eggs and beat the egg whites until stiff. Mix flour and baking powder together with a pinch of salt. Beat the room-warm butter with the sugar and vanilla sugar until fluffy, then gradually add the yolks. Then stir in the flour mixture and finally fold in the beaten egg whites.

Pour the batter into the prepared springform pan, smooth it out and bake in the preheated oven for about 30 minutes – test with a stick! Remove from the oven and let cool in the pan.

In the meantime, whip the cream with vanilla sugar and cream stiffener and refrigerate.

As soon as the cake base has cooled, remove it from the mold and cut it in half. Place the bottom part on a cake plate and spread a thin layer of the raspberry jam. Spread some whipped cream on top and then put the frozen choux pastry on top – the base should be full, so it should be nicely covered. Pour the remaining whipped cream on top (save 4-5 tablespoons for later), place the second cake layer on top and spread the reserved whipped cream thinly on top and all around.

Place chocolate bars all around as a border and stretch a cake ring around it so that everything holds together well. Let set overnight in the refrigerator.

The next day, wash the raspberries and dry well.

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