American Curd Cake with Raspberry Blackberry Sauce

Try this delicious cake recipe:

For the dough, add baking powder, flour, cookie crumbs, sugar, egg and light butter to a wide bowl and knead briefly with your hands. If the dough sticks you can compensate with more flour. Stretch parchment paper into a round cake pan. Roll out two thirds of the dough onto the bottom of the pan, prick a few times with a fork and bake at 180 °C (preheated top and bottom heat) for about 10 minutes.

For the topping, whip the egg whites with a hand mixer until stiff. Put the remaining ingredients for the mixture into a wide bowl and stir on low speed. Then gently fold in the beaten egg whites. Remove the cake base from the oven and let it cool a little. Form the remaining kneaded dough into small rolls and place them as a border in the still warm pan.

Spread the mixture evenly on the bottom and spread it smoothly. Bake in the oven at 180 degrees (preheated top and bottom heat) for about 30 minutes. Then turn down to 160 degrees and bake for another 40 minutes. Finally the cake in the switched off the slightly opened oven stand. Cool the cake completely and remove it from the cake ring.

For the topping, drain the berries on a paper towel, then spread evenly on the cooled cake. Preheat the oven. Mix the egg yolks, raspberry brandy and sugar in a heatproof baking bowl. Place the baking bowl over a saucepan of simmering water and whisk the mixture until creamy.

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