Raspberry Birthday Torte

• 3 None eggs, separated
• 3/4 cup granulated sugar
• 1 cup all purpose flour
• 1 tsp baking powder
• 10.5 oz frozen raspberries, thawed
• 2 cups whole milk plain yogurt
• 1 tsp vanilla extract
• 8 sheets gelatin, soaked in cold water
• 3/4 cup heavy whipping cream, whipped
• 9 oz marzipan
• 1/3 cup + 2 tsp powdered sugar
• None None green, red and blue food coloring
• None None 10 birthday candles

1. Preheat the oven to 400u0b0F. Line the bottom of a 9 1/2 inch springform pan with parchment paper. Beat the egg whites to stiff peaks, gradually adding 1/2 cup sugar and a pinch of salt. Beat in the egg yolks one at a time. Sift in the flour and baking powder and fold in. Pour into the springform pan and smooth out. Bake for 15 mins, until a toothpick comes out clean. Allow to cool.
2. Invert and remove cake from the pan and peel off the parchment paper. Cut in half horizontally by inserting a long knife into the middle and rotating the cake around it. Place the bottom half of the cake on a cake plate and set a cake ring around it.
3. Puree the raspberries in a blender and strain through a mesh strainer. Mix strained raspberry puree with the yogurt, vanilla extract and 1/3 cup plus 1 1/4 tsp sugar. Squeeze out the gelatin and dissolve in a saucepan set over a low heat. Stir 3 tbsp of the raspberry mixture into the gelatin, then stir all back into the remaining raspberry mixture. Fold in the whipped cream. Spread one-third over the bottom half of the cake, then press the second cake half lightly on top. Spread over the remaining raspberry cream. Chill for 3 hours.
4. Knead the marzipan and powdered sugar together. Color three-quarters with green food coloring. Color the remainder with red and blue food colouring to make it purple.
5. On a work surface dusted with powdered sugar, roll out the green marzipan to 1/8 inch thick. Cut into 2 inch wide strips and drape over the cake in the form of a bow.
6. On a work surface dusted with powdered sugar, roll out the purple marzipan to 1/4 inch thick. Cut out 1 inch diameter flowers with a pastry cutter. Cut a hole in the center of each the same diameter as the candles. Arrange around the edge of the cake and top with the candles.

eggs, sugar, flour, baking powder, frozen raspberries, milk, vanilla, gelatin, heavy whipping cream, green, birthday candles

Taken from recipes-plus.com/api/v2.0/recipes/18470 (may not work)