Beat the eggs with the sugar and salt for 10 minutes until the mixture forms a foamy consistency.
Mix the flour with the baking powder and then sift it into the bowl with a sieve.
Mix all the ingredients together gently until you have a smooth dough.
Line two 8-inch diameter springforms with baking paper and spread the dough evenly.
Bake in a pre-heated oven at 175 ° C top and bottom heat for 20-25 minutes until golden brown.
Step 2
Use a knife to carefully remove the baked cakes from the edge of the springform pan.
Turn the cake onto a cake rack. Do not remove the parchment paper until the cakes are completely cool to the touch.
Step 3
Allow the frozen raspberries to thaw and then cook them in a saucepan until there is almost no liquid left in the pan.
Strain the raspberries through a fine hair sieve, cover and allow to cool to room temperature.
Place the cream cheese, Creme Decor and powdered sugar in a bowl and beat until stiff. Set aside a small amount of the creme. Add the raspberry puree to the rest of the creme and mix together briefly once again.
Divide the cake horizontally to make four layers.
Distribute the raspberry creme evenly between the layers and put the cake together.
Allow the cake to set in the refrigerator for at least 3 hours.
Step 4
Smooth the cake all over with the white creme set aside.
Finish by decorating with fresh fruit and a little creme.
