Raspberry Espresso Cake

Ingredients for 1 servings:

• 1 cake base (sponge cake), light, 26 cm
• 250 g raspberries, frozen
• 75 g sugar
• 1 packet of vanilla sugar
• 3 sheets of white gelatin
• 100 ml milk
• 1 tbsp, ground coffee powder I (instant)
• 50 g sugar
• 1 tsp cocoa powder
• 9 sheets of white gelatin
• 300 g yogurt (espresso)
• 600 ml cream

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

A treat not only for coffee lovers…

Place the sponge cake on a cake plate and enclose it in a cake ring. Place the raspberries in a saucepan with the sugar and vanilla sugar and heat. Squeeze out the well-watered gelatine and dissolve it completely in the raspberries, remove from the heat and let cool. For the cream, heat the milk with the instant coffee powder, sugar, cocoa powder and vanilla sugar in a saucepan, squeeze out the well-watered gelatine and dissolve it completely. Remove from the heat and let cool. Just before it sets, stir in the espresso yogurt and fold in the whipped cream. Spread the cream on the cake base and smooth it down. Spoon the raspberry puree on top and work it into a marbled pattern with a spoon. Let the cake cool completely in the refrigerator – ideally overnight. Then remove the cake from the refrigerator and remove the cake ring.