Raspberry semolina cake

Ingredients for 1 servings:

• 5 eggs
• 170 g sugar
• 150 g flour
• 1 tsp vanilla sugar
• 1 tsp baking powder
• 500 g QimiQ
• 300 ml milk
• 60 g semolina
• 2 packets of vanilla sugar
• 6 tbsp sugar, very fine
• 250 ml whipped cream
• lemon peel
• 300 g raspberries
• 3 sheets of gelatin

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Light and not too sweet summer cake with sponge cake, raspberries and semolina

Sponge cake: Separate the eggs, beat the egg whites until stiff, beat the egg yolks and sugar until frothy (10-15 minutes), then fold in the egg whites and flour. Bake in a springform pan for about 30 minutes. Let cool. Raspberry sauce: Soak the gelatin. Bring the raspberries to a boil and let cool slightly. Dissolve the gelatin in the gelatin and pass through a sieve. Semolina cream: Mix the Quimiq until smooth. Bring the semolina to a boil with the milk and vanilla sugar, then let cool. Add the sugar and lemon zest to the Quimiq mixture and mix. Finally, whip the cream and fold in. Secure the cooled sponge cake in a cake ring. Pour half of the semolina cream over the sponge cake and spread it evenly, then add the raspberries, fill with the remaining cream, and finish with the raspberry sauce. Let the cake set in the refrigerator overnight.