Raspberry cake with sour cream on a tray

Ingredients for 1 servings:

• 6 egg whites
• 150 g sugar
• 6 egg yolks
• 220 g flour
• 3 cups sour cream
• ½ cup cream
• ½ pack of cream stiffener
• 2 packets of vanilla sugar
• 2 packs of cream powder (cake cream or 1 pack of paradise cream, vanilla flavor)
• ½ jar jam (raspberry jam)
• 600 g raspberries, fresh or frozen
• 2 packs of red cake glaze (strawberry flavor)
• n. B. water
• 2 tsp jam (raspberry jam) or fruit juice for the cake glaze
• Grease for the tray

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 40 minutes

Sponge cake with raspberries and delicious sour cream

For the sponge cake, beat the egg whites with the sugar until frothy. Then carefully fold in the egg yolks and sifted flour. Pour the mixture onto a greased baking sheet and bake in a preheated oven at 200°C for about 20 minutes. Let it cool and then spread a thin layer of raspberry jam on top. For the topping, first whip the cream with the cream stiffener and vanilla sugar until stiff. Then, in another bowl, prepare the 2 packets of cake cream or the Paradiescreme according to the instructions (for Paradiescreme, use about 125 ml less milk than indicated). Now mix the stiffly whipped cream with the custard cream and the sour cream. Spread the finished cream onto the sponge cake spread with the raspberry jam. Then cover the cake with the raspberries. Prepare the cake glaze according to the instructions and spread it over the cake. Tip: The cake glaze tastes better when made with a little red fruit juice or 2 teaspoons of raspberry jam. Simply replace the amount of water with 150 ml of fruit juice or 2 teaspoons of raspberry jam.