Icy wind with raspberries

Preparation steps

• Kore
• For the crust, beat 10 egg whites with 500 g of crystal sugar. Add 1.5 tablespoons of alcoholic vinegar to the half-whipped mixture. Stir the mixture for at least 25 minutes until the sugar has melted well. Preheat oven to 150 degrees. Pour the crust on baking paper and put it in a preheated oven. Reduce oven to 110 to 120 degrees. Dry the crust for about 5 hours. The oven is with a fan. In this way the bark dries slowly on the outside. It is crispy and stays a little soft inside. And it doesn't change color, it stays white. Do not open the oven for the first 1 hour to 1.5 hours.
• Phil I
• Mix egg yolks, pudding and thickener with a little milk. Strain the mixture through a strainer to separate the membranes from the egg yolks and lumps. Bring the rest of the milk, sugar and vanilla sugar to a boil. Add the egg yolk and pudding mixture to the boiled mixture and mix vigorously with a whisk. Cover with a damp cloth and set aside to cool naturally. In the cooled filling, add the whipped butter and then the ground roasted hazelnuts.
• Phil II
• Whisk well with cold milk.
• Cake filling
• Cut the baked crust in half. Apply half of the yellow filling on the crust, arrange half of the frozen raspberries (densely next to each other), coat with icing. Repeat the procedure. Spread icing on the cake.
• Notes
• - in the recipe I mentioned the producers of the food I used - it may seem to someone that the cake is complicated to make, but the cake practically dries on its own, forget about it. The filling is easy to prepare - make the cake the day before, so that the flavors come together overnight - dried crust can be prepared a few days earlier