Plazma Cake with Raspberries by @helena_pudic

1h30

8 servings

🥚

3

Egg whites

🍬

75 g + 6 tbsp

Sugar

🌰

3 tbsp

Ground walnuts

🌾

0.5 tbsp

Flour

🥚

9

Egg yolks

🥛

400 ml

Milk

🍮

Vanilla pudding powder

🍬

30 g

Powdered sugar

🍪

80 g

Ground Plazma biscuits

🧈

130 g

Butter

🫐

250 g

Raspberries

🥛

200 ml

Whipping cream

🥛

180 g

Sour cream

  1. Preheat

    Turn on the oven to 180°C to preheat.

  2. Line

    Line a 24 cm cake pan with baking paper; a 26 cm pan can also be used.

  3. Whip
    • Egg whites
    • Sugar

    Whip the egg whites, then gradually add the sugar and mix well.

  4. Fold
    • Ground walnuts
    • Flour

    Fold the ground walnuts or hazelnuts and flour into the mixture with a spatula.

  5. Put

    Put the mixture into the pan and bake until lightly browned, about 15 minutes depending on the oven.

  6. Bake

    Bake three cake layers and let them cool.

  7. Mix
    • Sugar
    • Egg yolks
    • Milk

    Mix the egg yolks and sugar, then add the vanilla pudding powder and 100 ml of the milk; put the remaining milk on to boil.

  8. Add
    • Powdered sugar
    • Butter

    Add the cold whipped butter or margarine mixed with powdered sugar.

  9. Add
    • Powdered sugar
    • Ground Plazma biscuits
    • Butter

    After combining the butter or margarine and powdered sugar with the cream, add the ground Plazma biscuits.

  10. Whip
    • Whipping cream
    • Egg whites
    • Sugar

    Whip the whipping cream and add the sour cream, combining everything.

  11. Layer
    • Raspberries
    • Whipping cream

    Layer cake layer, yellow cream, raspberries, white filling, cake layer, yellow cream, raspberries, white filling, and cake layer.

  12. Coat
    • Whipping cream

    Coat the whole cake with whipped cream.

Plazma Cake with Raspberries by @helena_pudic

1h30

8 servings

🥚

3

Egg whites

🍬

75 g + 6 tbsp

Sugar

🌰

3 tbsp

Ground walnuts

🌾

0.5 tbsp

Flour

🥚

9

Egg yolks

🥛

400 ml

Milk

🍮

Vanilla pudding powder

🍬

30 g

Powdered sugar

🍪

80 g

Ground Plazma biscuits

🧈

130 g

Butter

🫐

250 g

Raspberries

🥛

200 ml

Whipping cream

🥛

180 g

Sour cream

Preparation Steps

  1. Step 1/12

    Turn on the oven to 180°C to preheat.

  2. Step 2/12

    Line a 24 cm cake pan with baking paper; a 26 cm pan can also be used.

  3. Step 3/12

    Whip the egg whites, then gradually add the sugar and mix well.

  4. Step 4/12

    Fold the ground walnuts or hazelnuts and flour into the mixture with a spatula.

  5. Step 5/12

    Put the mixture into the pan and bake until lightly browned, about 15 minutes depending on the oven.

  6. Step 6/12

    Bake three cake layers and let them cool.

  7. Step 7/12

    Mix the egg yolks and sugar, then add the vanilla pudding powder and 100 ml of the milk; put the remaining milk on to boil.

  8. Step 8/12

    Add the cold whipped butter or margarine mixed with powdered sugar.

  9. Step 9/12

    After combining the butter or margarine and powdered sugar with the cream, add the ground Plazma biscuits.

  10. Step 10/12

    Whip the whipping cream and add the sour cream, combining everything.

  11. Step 11/12

    Layer cake layer, yellow cream, raspberries, white filling, cake layer, yellow cream, raspberries, white filling, and cake layer.

  12. Step 12/12

    Coat the whole cake with whipped cream.

Composition

Ingredients

Types

Eggs, Sweetener, Nuts, Grain, Dairy, Dessert mix, Baked goods, Fat, Fruit

Ingredients

Egg whites, Sugar, Ground walnuts, Flour, Egg yolks, Milk, Vanilla pudding powder, Powdered sugar, Ground Plazma biscuits, Butter, Raspberries, Whipping cream, Sour cream

Notes

Egg whites (per cake layer, make 3 layers), Sugar (per cake layer, make 3 layers, for the yellow cream), Ground walnuts (per cake layer, make 3 layers, or hazelnuts), Flour (per cake layer, make 3 layers), Milk (for the yellow cream, 100 ml is added with the pudding), Vanilla pudding powder (for the yellow cream), Ground Plazma biscuits (for the yellow cream), Butter (room temperature, for the yellow cream, or margarine), Whipping cream (for the white filling)

Allergens

Eggs, Tree nuts, Gluten, Milk

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

365 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 30g, Fat: 24g, Fiber: 1.5g, Sugars: 23g

Nutritional Information

Minerals

Calcium: 90mg, Iron: 1.1mg, Potassium: 160mg, Sodium: 110mg

Vitamins

Vitamin A: 220mcg, Vitamin D: 0.8mcg, Vitamin C: 6mg, Riboflavin (B2): 0.25mg

Preparation

Time Information

Preparation

45 minutes

Cooking

45 minutes

Overall

1 hour 30 minutes

Difficulty

Level

Hard (3/4)

Steps

12 steps

Equipments

Utensils

to inform

Appliances

to inform

Type

Type

Type Of Dish

Dessert

Occasions

to inform

Origin

Source

Platform

instagram

Original Creator

@helena_pudic

Origin

Cuisine

to inform

Geographic

Bosnia and Herzegovina, Balkans

Various

Aspect

Texture

to inform

Flavors

to inform

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

refrigerated : 3-4 days (store in an airtight container or covered with plastic wrap,keep away from strong-smelling foods due to dairy cream layers), frozen : 1-2 months (wrap slices tightly in plastic wrap and foil,best frozen without the whipped cream topping, or thaw slowly in the fridge before serving)