Mother’s Day

Whip eggs and sugar until light and airy and the mixture forms a ribbon when lifted.

Sift flour and cornflour together and gently fold into the mixture.

Mix a small part of the batter with the melted butter, then fold back in.

Pour into a greased Ø20 cm ring, bake for 25 minutes at 180 °C.

Let cool and slice into three layers.

Mix the pectin with part of the sugar.

Heat the raspberry purée to 40 °C, add the sugar-pectin mixture and bring to a boil.

Boil for 2 minutes, add the remaining sugar and boil for 1 more minute.

Let cool in the refrigerator until firm but spreadable.

Whip Stand & Overrun with the icing sugar until firm yet smooth.