Raspberry cream cake

Ingredients for 1 servings:

• 5 large eggs
• 200 g powdered sugar
• 150 g flour
• ½ pack of baking powder
• 1 sheet of gelatin
• 250 g raspberries, frozen
• 1 packet of vanilla sugar
• 250 ml whipped cream
• 1 tbsp sugar
• Fat, for the shape

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Preheat oven to 175°C. Dough: Separate the eggs. Beat the egg yolks with powdered sugar in a food processor until frothy. Beat the egg whites (do a slicing test) and fold into the egg mixture. Sift in the flour and baking powder and fold in. Pour the dough into a greased tart pan and bake for about 20 minutes. Cream: Thaw the raspberries in a saucepan over a water bath or low heat. Whip the whipped cream. Melt the gelatin according to the package instructions. Puree the raspberries in a food processor blender or with an immersion blender and mix with the two types of sugar. Stir the gelatin into the raspberry puree and fold into the whipped cream. Refrigerate for about 30 minutes, or until the cake is cool. Use a kitchen knife to cut the cake crosswise into 2 layers. Spread 2/3 of the cream on the first layer. Then place the second layer on top and spread the rest of the cream over it. Refrigerate until ready to serve. Tip: Blackberries or strawberries can also be used.