Spiral Fruit Cake

Necessary ingredients: 

for the crust: 

120 g flour 

1 cup sugar 

1 teaspoon baking powder 

½ teaspoon salt 

125 ml oil 

60 ml of water 

4 egg yolks 

1 teaspoon vanilla extract 

1 teaspoon almond extract 

6 egg whites 

A little vinegar 

for the cream: 

3 cups cream cream 

90 g of powdered sugar 

30 g of powder to 

340g fresh raspberries 

1/3 cup almonds leaves 

grated chocolate 

Preparation:

Baking dish measuring 30 × 45 cm and set the pan with parchment paper, then grease the baking sheet and sprinkle with flour (very important). Turn on the oven to warms up to 160C. 

In a bowl, combine flour, ¾ cup sugar, baking powder and salt, and in a separate bowl whip the egg yolks, oil, water and both extracts. 

Mix egg whites in a separate bowl first on low speed and then stronger, and during the mixing, add a few drops of vinegar and gradually add the remaining sugar - one tablespoon by tablespoon. Whisk egg whites until they become shiny and firm. 

Fold the egg yolk batter of the dry ingredients and all unite, and then little by little, add the egg whites and gently stir until the mixture is uniform.The resulting test pour into the prepared baking pan and bake for 18-20 minutes. Remove roasting pan from the oven and allow to cool, and while waiting in the fridge put the wiper from the mixer and empty container in which you will rile sweet cream. Pour cream into chilled bowl and sprinkle on top of the cocoa and sugar and whisk everything until you get a solid cream, but be careful not to overstate you do not get lumps. Cut raspberries in small pieces, and leave some raspberries whole for decoration. 

Crust in pan, cut into five equal strips - horizontally. A little more than half the cream coat over crust and smooth the surface and above Arrange the raspberries and almond flakes and palms gently push them into the cream. The first tape coated crust and gently roll it upright onto the center of the plate for serving. The second tape roll around first, starting from the end of the first rolled tape and repeat the process until you reach the end. Pages cake brush with remaining cream and decorate at the top of the whole raspberries and grated chocolate. Leave to cool in the fridge for at least an hour before serving. 

(lifepressmagazin.com)