Creamy raspberry cake

Ingredients for 1 servings:

• 2 egg whites
• 2 tbsp water, cold
• 80 g sugar
• 2 egg yolks
• 70 g flour
• 30 g cornstarch
• 1 tsp, leveled baking powder
• 200 g cream cheese
• 125 g powdered sugar
• 660 ml cream
• 3 packs of cream stiffener
• 400 g raspberries, fresh or frozen
• 250 ml syrup (raspberry syrup)
• 250 ml water
• 2 packs of cake glaze, red
• Fat for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 15 minutes; Total time approx. 6 hours 45 minutes

Beat egg whites with water until stiff, then gradually add the sugar while stirring and fold in the egg yolks. Mix the flour, starch and baking powder and stir in. Pour the batter into a greased 26cm springform pan and bake in a preheated oven at 190°C for approx. 15 minutes. Allow the base to cool thoroughly. In the meantime, whip the cream with the cream stiffener until stiff, mix the cream cheese well with the icing sugar and carefully fold into the cream. Spread the cream on the cake base. Distribute the raspberries on top. Make the glaze according to the package instructions using the raspberry syrup and water and slowly spread it over the raspberries. Chill for several hours. Tip: I like to prepare the cake the evening before.