Woodcutter cake

• For  6 servings
• Difficulty  high
• Time  1 ½ hours

Preparation

1. Using two eggs and 100 gr. powdered sugar in a casserole at a low flame, prepare a cream.
2. Once the sugar is completely dissolved, let it cool off.
3. In the meantime reduce the butter into a cream working hard on it with a fork. Add it to the sugar and eggs.
4. Separate the raspberries in two, separate the best ones and mash the rest, get the juice from the mashed raspberries, cook in a low flame fire adding to it glazed sugar, let it thicken until its to the point of when you put a drop into a plate it hardens immediately.
5. Cut the biscuit into four layers.
6. Cover the first layer with the butter cream, place the second one on top and cover it with the raspberry jelly; place the third layer on top and cover it with the butter cream, place the fourth layer on top.
7. Decorate around the cake with a layer of butter cream and cover it with the chopped almonds.
8. Pour and cover the cake with the sugar syrup that should be placed in a transparent layer of 2-3 cm. thickness.
9. Decorate the cake with the raspberries that you separated either directly on top of the cake or on the sides of the dish or in small cups separately.
10. If you wish you can also decorate the cake with some leaves prepared with a green colored almond paste.

Practical advice
To prepare the Geneva biscuit, use three eggs 100gr of sugar and 100gr of flour, placing the dough into a buttered mold in a low flamed oven for 30 minutes.