Raspberry cream cake

Ingredients for 1 servings:

• 1 cake base (sponge cake)
• 150 g raspberries
• 100 g powdered sugar
• 1 lemon(s), the juice
• 5 sheets of gelatin
• ¾ liter cream
• 80 g raspberries
• Jam (raspberry)
• chocolate sprinkles
• 16 raspberries, for decoration
• Sugar syrup (1:1 water + sugar boiled)
• Raspberry liqueur (1:1 water + sugar boiled)

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

DIAMETER 24 cm

Spread the baked shortcrust pastry base with raspberry jam and place it in a cake ring. Cut the sponge cake in half horizontally and place one of the layers in the ring. Mix the raspberry brandy with the sugar syrup and soak the sponge cake. For the cream, puree 150g of raspberries, pass through a sieve, and mix with the sieved icing sugar and lemon juice. Stir in the gelatin leaves, which have been soaked in cold water and dissolved in a water bath, then carefully fold in the whipped cream and raspberries. Pour half of the cream into the cake ring, place the second sponge cake layer on top and soak it again. Pour in the remaining cream, cover with the last sponge cake layer, and let it set in the refrigerator for about 1 hour. Then remove the cake from the ring, spread with whipped cream, and sprinkle loosely with chocolate sprinkles, for example. Pipe whipped cream rosettes on top and decorate with raspberries.