Raspberry cream cake

Ingredients for 1 servings:

• 4 eggs
• 3 tbsp water, hot
• 120 g sugar
• 1 packet of vanilla sugar
• 100 g flour
• 50 g cornstarch
• 1 tsp baking powder
• 7 sheets of gelatin
• 400 g sour cream
• 400 ml cream
• 50 g powdered sugar
• 1 lime(s), the juice
• 100 g sugar
• 750 g raspberries, frozen or fresh
• ½ pack of gelatin (instant)

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 25 minutes; Total time approx. 13 hours 10 minutes

Dough: Separate the eggs and beat the egg whites until stiff. Whisk the egg yolks and water until frothy, add the sugar and vanilla sugar, and continue beating. Then add the flour, cornstarch, and baking powder and mix. Finally, fold in the egg whites. Pour the dough into a 26 cm diameter springform pan lined with baking paper. Bake in an oven preheated to 180°C (350°F) for about 25 minutes. Let the cake base cool, then cut in half. Filling: Soften the gelatin. Whip the cream until stiff, add the sour cream, powdered sugar, sugar, and juice of one lime, and mix everything together. Add 300 g of pureed raspberries (if necessary, pass them through a sieve). Squeeze out some of the gelatin, warm it up, and dissolve it. Gradually stir the cream into the dissolved gelatin. Place an extra-high cake ring on one half of the cake base, fill it with the prepared cream, and place the other half of the cake base on top of the cream as a lid. Sweeten the remaining raspberries with a little sugar, add 1/2 a packet of instant gelatin, and spread it on the cake. Refrigerate the cake for 12 hours, otherwise the cream won’t set properly and will spread when cut.