John Myers
Ingredients for 1 servings:
- 120 g flour
- 20 g sugar
- 85 g butter
- ½ tsp baking powder
- 100 g flour
- 100 g sugar
- 1 bag of vanilla sugar
- 2 eggs
- 1 tsp baking powder
- 500 g mascarpone, possibly more
- 1 ½ cups sour cream
- 1 cup powdered sugar
- 2 tsp jelly (raspberry jelly)
- 2 bags of cake glaze, red
- ¼ liter syrup (raspberry syrup)
- 1 package of raspberries, frozen (450 g) or equivalent amount fresh
Instructions
Working time approx. 1 hour; Total time approx. 1 hour
For the crispy dough base, knead the first four ingredients together and place in a springform pan. Bake for 15 minutes at 220 degrees Celsius. For the sponge cake, you’ll need the next five ingredients. Beat the eggs with sugar and vanilla sugar until frothy, stir in the flour and baking powder, and bake the batter in a springform pan of the same size at 190 degrees Celsius for 20 minutes. Mix 500–750g mascarpone with 1.5 cups sour cream and 1 cup powdered sugar. Leave the crispy base in the springform pan and spread with raspberry jelly—not too much, or it will be too sweet. Place the sponge cake base on top and spread with the mascarpone cream, then arrange the raspberries on top. Mix 1/4 l raspberry syrup and 1/4 l water with 2 packets of red cake glaze and bring to a boil. Pour the hot mixture over the raspberries, then place the cake in the refrigerator and chill for at least one night.
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