Himbeer-Sekt Torte

Today we'll show you how to quickly and easily frost our cakes using the adjustable ring. 🤩 Here's the recipe for the cake: Cake: 5 eggs 100 g sugar 100 ml water 100 g sponge cake mix 100 g flour For soaking: Raspberry sparkling wine Filling: 500 g frozen raspberries 1-2 tbsp sugar 100 ml sparkling wine a little fruit syrup 5 cups heavy cream 150 g raspberry yogurt ½ packet raspberry cake mix a little sparkling wine Beat the eggs, sugar, water, sponge cake mix, and flour for 8 minutes, spread the mixture into the cake ring (approx. 27 cm), and bake at 180°C for about 35 minutes. Slice the cooled cake layer into several layers. Let the raspberries thaw. Then mix with sugar and sparkling wine and thicken with fruit syrup. Whip the cream until stiff, reserving about 2 cups for piping, for the cake surface, and for decoration. Stir the cake mix with yogurt and a little sparkling wine, then fold into the remaining whipped cream. Fold half of the fruit syrup-thickened raspberries into the raspberry cream. Fill the cake, piping cream around the edge with a size 6 round nozzle.