Raspberry Birthday Torte - eggs

Method

• Preheat the oven to 400°F. 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.
• 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.
• 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.
• 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.
• 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.
• 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.