Raspberry cream slices

Ingredients for 1 servings:

• 70 g powdered sugar
• 2 eggs
• 100 ml oil
• 125 g flour
• 25 g starch flour
• 70 ml milk
• ½ pack of baking powder
• 100 g chocolate, white
• 250 ml whipped cream
• 250 ml natural yogurt
• 5 sheets of gelatin
• 300 g raspberries, frozen
• Powdered sugar, as desired
• Ladyfingers
• powdered sugar
• rum
• Chocolate glaze

Instructions

Working time approx. 35 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 20 minutes; Total time approx. 8 hours 55 minutes

Beat the eggs and powdered sugar until creamy, add the oil and beat vigorously for a short while, then stir in the remaining ingredients. Pour the batter into a prepared square springform pan and bake in a preheated oven at 160°C for approx. 15-20 minutes. Defrost the raspberries, melt the chocolate in a pot of hot water and let it cool slightly. Soften the gelatine. Whip the cream until stiff, add the yogurt, the softened chocolate, and the raspberries, mix well, and sweeten to taste. Squeeze out the gelatine, heat until dissolved (do not boil!), stir 4 tablespoons of the cream into the gelatine, and then mix this into the cream. Spread the cream onto the cooled cake base, top with ladyfingers, and drizzle with icing. For the icing, mix the powdered sugar with rum until thick (amount as desired), then let it chill for a few hours (ideally overnight).