Dreamy raspberry cake

Ingredients for 1 servings:

• 14 biscuits, approx. (butter biscuits)
• 50 g butter, liquid
• 2 tsp sugar
• 2 eggs
• 60 g sugar
• 2 tbsp water, hot
• 1 packet of vanilla sugar
• 40 g flour
• 25 g cornstarch
• 1 tsp, leveled baking powder
• 200 g double cream cheese
• 50 g powdered sugar
• 500 ml cream
• 2 packs of cream stiffener
• 2 tsp sugar
• 1 packet of vanilla sugar
• 350 g raspberries, fresh or frozen
• 4 sheets of red gelatin
• 150 ml juice (raspberry or apple juice, or mixed)
• 100 ml syrup (raspberry syrup)

Instructions

Working time approx. 50 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 10 minutes

First, bake a base consisting of biscuits and sponge cake. For the biscuit base, line a 26 cm springform pan with baking paper and then line it with the butter biscuits. Fill the corners with biscuits, brush with butter and sprinkle with sugar. For the sponge cake, beat the eggs with water until frothy, slowly add the sugar and vanilla sugar and continue stirring for 3-4 minutes. Mix the flour and cornstarch with the baking powder and add twice to the egg mixture and fold in. Pour the sponge mixture onto the biscuit base and bake for about 20 minutes at 180°C. (Baking binds the sponge cake to the biscuit base.) Mix the cream cheese with the powdered sugar and spread over the cooled sponge cake, smooth it down, and place the raspberries on top. Place the rim of a springform pan or a cake ring around the cake. Beat the cream with the cream stiffener, sugar and vanilla sugar until stiff. Reserve 3-4 tablespoons of this for the edge. Spread the rest over the raspberries and smooth it down. Soak and dissolve the gelatin. Mix the juice and syrup. Stir a little of this into the dissolved gelatin, then stir the gelatin into the raspberry juice and chill. As soon as it begins to set, spread it over the cream. Chill for at least 2 hours, remove the ring, and spread the remaining cream over the edge.