Foto: Kurt-Michael Westermann
For the first mixture, beat the egg whites, icing sugar, vanilla sugar and salt until the mixture is thick and stiff. For the second mixture, beat the eggs with the yolks, icing sugar and lemon rind
until fluffy. Fold in the flour. Cut out two strips of baking paper (14 x 35 cm), and place on a baking tray. Fill a frosting bag with a large, round nozzle and fill it with the mixture. On each piece of baking paper squeeze out 3 lines about 2 cm apart. Do the same with the egg white mixture, squeezing these lines between the first mixture. Sprinkle generously with icing sugar. Place in a preheated oven and bake at 180 °C with the door slightly open (the mass should dry). Allow to cool, then turn upside down on a platter and remove the baking paper. For the thirdmixture,marinate the raspberries in brandy.Whip the creamwith the instant coffee until stiff. Soak and drain the gelatin. Heat up the advocat and stir in the gelatin until it dissolves. Stir into the cream along with the icing sugar and salt. Allow to thicken in a cool place. Fill half of the mixture into a pastry bag and squeeze onto the first base. Place the marinated raspberries on top, and squeeze on the rest of the mixture. Place the second base on top of the cream, and sprinkle with almonds and icing sugar. Cut into slices with a sharp knife.