John Myers
Ingredients for 1 servings:
- 200 g flour
- 200 g sugar
- 6 eggs
- 4 tbsp oil, neutral in taste
- 2 tsp baking powder
- 1 ½ cups whipped cream
- 1 pack of cream stiffener
- 250 g mascarpone
- 300 g cream cheese, natural
- 2 packets of vanilla sugar
- 90 g sugar
- 200 g raspberries, frozen
- some hazelnut brittle
- Raspberries, fresh
- Coconut oil
Instructions
Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes
juicy, quick and easy
Generously grease two large, heatproof cereal bowls with coconut oil. Preheat the oven to 170 degrees Celsius. For the batter, mix all ingredients until smooth. Divide the batter between the two cereal bowls. Place the bowls on the middle rack of the oven and bake for about 30 minutes. Do the skewer test. For the cream, mix the mascarpone, cream cheese, sugar, and vanilla sugar. Do not mix for too long, or the mixture will be too runny. Whip the cream with the cream stabilizer until stiff peaks form and carefully fold into the mascarpone cream. Remove the cake from the tin and let it cool completely. Slightly hollow out both cake halves to make room for the filling. Place the raspberries in the bowl, cover with cream, add more raspberries, and finish with a layer of cream. Place the top half on top of the bottom half and spread the cream all over the cake. Decorate with fresh raspberries and brittle.
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