East Frisian cream cake

Ingredients for 16 people:

150 g raisins
100 ml of rum

For the ground:

5 eggs
5 tbsp water
1 pk vanilla sugar
175 g sugar (fine)
150 g of flour
50 g cornstarch
1 teaspoon Baking powder

For the filling:
1 l
2 PK
2 PK
vanilla sugar
50 g
Brittle and whole almonds to decorate


Wash the raisins and drain, then add the rum and cover for 1-2 days. Beat eggs, sugar, water and 1 pk of vanilla sugar until fluffy. Mix the flour, starch and baking powder, sieve on the egg mass and lift it below.

Second. step:
Lay out a springform pan (28 cm Ø) with baking paper and fill in the dough. Bake in a preheated oven at 175 ° C for about 40 minutes, then allow to cool. Roast the almonds without fat and allow to cool. Cut the biscuit base twice horizontally. Drain the pickled raisins, absorb the rum there and drizzle the biscuit base with it.

Third. step:

Beat 500 ml of cream until stiff, pour in a packet of whipped cream and vanilla sugar. Place 2 tablespoons of raisins aside and lift the rest under the stiff cream. Divide the raisin cream in 2 portions. Brush the bottom of the biscuit base with a serving of raisin cream and place the second biscuit base on top. In the second portion of raisin cream, stir in 50 g of brittle and spread it on the biscuit base. Put the third biscuit base on it.

4th. step:
propose the remaining 500 ml of cream each with a sachet cream stabilizer and vanilla sugar stiff and coat the cake with two thirds of the cream. Finally decorate the cake with the remaining cream and the brittle, the almonds and the raisins laid aside. Keep the cake cold for at least 3 hours.

Bon appetit!