Raspberry Dome Easter Cake

For the Raspberry Dome Easter Cake, first defrost the raspberries in a large bowl. Preheat the oven to 200 °C top and bottom heat (convection oven 175 °C).

For the dough, beat the eggs with (not too hot) water, sugar and vanilla sugar until you have a thick white mixture. Combine the flour and baking powder, sift over the egg mixture and gently fold in with a whisk. Line the bottom of a cake springform pan (28 cm ø) with parchment paper, pour in the batter and bake for 20 to 30 minutes.

For the filling, soak the ground gelatin in the cold water in a small saucepan. In the meantime, puree the raspberries and the juice formed during thawing with lemon juice and sugar. Add 4 to 5 tablespoons of the raspberry puree to the swollen gelatin in the saucepan and heat the mixture gently, stirring, until the gelatin is completely liquid and there are no more lumps. Stir the gelatin into the raspberry puree with a whisk and refrigerate for about 10 minutes.

In the meantime, whip the whipped cream with powdered sugar and cream stiffener. Fold the raspberry puree into the whipped cream.

Rub a plastic dome mold with oil, pour in the raspberry cream, spread the surface very smoothly and place the cream in the refrigerator, covered, for about 120 minutes.

Alternatively, you can use a glass or ceramic bowl instead of the dome mold. When doing so, make sure that d

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