Raspberry dome-cake

For shortcake dough: 75g margarine
50g sugar
1 yolk
150g flour
pinch of salt
For bisquit dough: 40g margarine
3 eggs
100g sugar
50g flour
50g starch
pich of salt
pinch of baking powder
For filling: 600g raspberry (fresh or frozen)
500g milk yogurt
125g sugar
1 pack vanilla sugar
28g gelatin
400g cream
1 lemon’s juice
For serving: 400g cream
2 pack fixing
1 tbsp sugar
150g raspberry
½ lemon
1 tbsp raspberry jelly to spread over

Make shortbread dough as described here, and let it chill. Cover it with a foil and roll over the bottom of splitting pan diam. near 24 cm.
Baking temperature: 175 C
Baking time: 15 min

Melt the margarine for bisquit. Yolks grind with sugar and solt, adding margarine little by little. Whipe egg-whites and combine with grinded yolks. Mixi flour, starch and baking powder and sift. Mix all while homogeneous, then put in pergamented split pan (of same diameter).
Baking temperature: 175 C
Baking time: 20-25 min

Let bisquite cool a little, then take it out from the pan and take out the pergam. Let it cool completely, then cut it into 2 halves of same diameter, half-thick. Upper half divide into 8 parts.
Spread the jelly over shortbread cake, then put on it lower half of bisquit.

Making filling:
Pureei raspberries, rub it through sieve, add yogurt, sugar and vanilla sugar.

Pour boiling water over the lemon and peel it.

Then squeeze it and add the juice into filling.

Soak the gelatin in cold water. Then warm it in a little pannikin over low-heat, stirring all the time. Add gelating in the filling.
Cool the filling in refrigerator, while it coagulates – it must not stick to a spoon.
After that, add whipped cream and rasberry left.

Shape the mass over biscuit in form of dome.

Put on top 8 slices of biscuit.

Serve with whipped cream…

…lemon segments, peel stripes and raspberries.