Raspberry meringue cake

Ingredients for 1 servings:

• 4 egg yolks
• 150 g flour
• ½ pack of baking powder
• 100 g margarine
• 125 g sugar
• 400 g raspberries
• 250 ml rhubarb juice
• 1 pack of cake glaze
• 2 cups whipped cream
• 2 packs of cream stiffener
• Sugar
• 4 egg whites
• 200 g sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Super tasty and simply perfect

Baked in two springform pans. Knead the ingredients for the bases together. Beat the egg whites with the sugar until stiff. Divide the batter between two springform pans and spread half of the egg whites on each. Bake both bases for approx. 20 minutes at 180°C. Spread the washed raspberries with the glaze made from rhubarb juice evenly on one of the bases. Allow the mixture to cool. Whip the cream with a little sugar and cream stiffener until stiff and spread on the raspberries. Then place the second base on top. Tip: The top layer should be cut before placing it on the cake. Otherwise it will get mushy when cut.