For the thin shortcrust pastry base:
120 g flour
1 level teaspoon baking powder
2 tablespoons / 40 g sugar
1 pinch of salt
75 g butter
1 egg yolk (use the egg white for the Viennese base)
For the Vienna soil:
4 eggs
1 egg white
150 g sugar
1 packet vanilla sugar
Zest of half an untreated lemon
1 pinch of salt
200 g flour
40 g liquid butter
For the raspberry cream filling:
500 g raspberries, fresh or thawed
75 sugar for the raspberries
12 sheets of gelatine
500 g cold natural yoghurt
500 g cold low-fat curd
150 sugar for the raspberry cream filling
1 packet of vanilla sugar
Juice of half a lemon
600 ml chilled whipped cream
For the cream rosettes:
200 ml whipped cream
1 teaspoon sugar
1 packet of cream stiffener
BAKE RASPBERRY CAKE:
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