Creamy Raspberry Torte

Directions

2. Grease a 10-inch cake pan with removable bottom, cover the bottom with parchment paper and butter the parchment paper.
3. Preheat oven to 350˙Fahrenheit
4. Sift together, flour salt, and baking powder
5. Cream the soft butter in a mixer. Slowly add the sugar and continue mixing the batter until creamy. This will take several minutes.
6. Add the vanilla extract and then each egg separately, mixing it for a minute-in-between adding another egg. You want a creamy mixture that almost doubles in volume.
7. Gradually add the flour mixture until barely mixed
8. Add batter to prepared pan and smooth the surface of the dough. Bake in the middle of the oven for about 20-25 minutes our until a toothpick inserted in the middle comes out clean.
9. Run a knife around the inside of the cake pan carefully loosen the ring around the cake pan and remove it. Turn the cake onto a rack and remove the parchment paper and flip the cake upside down.

2. For the raspberry sauce puree the defrosted raspberries in a mixer with the sugar, lemon juice, and vanilla extract. Press through a sieve to remove the seeds, chill in a jar. This can be mad a day ahead.
3. In a chilled bowl beat the heavy cream, slowly pouring in the two pouches of Gelatine Fix. When the cream mixture is very thick mix in one cup of raspberry sauce.
4. Cut the cake in half horizontally.
5. Put the bottom half in the cake ring. Cover the bottom with about ⅓ of the cream mixture. Drizzle with the raspberry sauce. Put fresh raspberries on the filling. Add the top part of the cake and cover it with the cream mixture.
6. Take the cake ring off and put the rest of the cream mixtures on the sides of the cake.
7. Decorate the cake anyway you wish with the raspberries and some of the raspberry sauce.