Raspberry Wrap Cake

Ingredients for 1 servings:

• 125 g wheat flour
• 1 pinch of baking powder
• 50 g sugar
• 1 packet of vanilla sugar
• 100 g butter
• 280 g jam (raspberry jam) for spreading
• 4 eggs
• 3 tbsp water, hot
• 3 drops flavoring (lemon)
• 75 g sugar
• 1 packet of vanilla sugar
• 75 g wheat flour
• 50 g cornstarch
• 1 pinch of baking powder
• 800 ml whipped cream
• 3 packs of cream stiffener
• 3 packets of vanilla sugar
• Raspberries and
• Roasted almond flakes for decoration

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

For the dough, combine the flour and baking powder and sift into a mixing bowl. Add the sugar, vanilla sugar, and butter. Using a hand mixer fitted with a dough hook, mix the ingredients thoroughly, first briefly on the lowest speed, then on the highest speed. Then, knead on a floured surface until you have a smooth dough. If it’s sticky, chill for a while. Roll out the dough onto a greased springform pan (26 cm diameter) and prick several times with a fork. Place the rim of the springform pan around the pan and place the pan on the oven rack. Top/bottom heat 200°C (preheated), fan oven 180°C (not preheated), gas mark 3-4 (preheated), baking time approx. 10 minutes. Immediately remove the cake base from the pan and allow to cool. Strain the jam through a sieve, take 2 tablespoons, and spread it over the cooled base. For the sponge cake, beat the eggs, hot water, and lemon flavoring with a whisk on high for 1 minute until frothy. Mix the sugar with the vanilla sugar, sprinkle in for 1 minute, then beat for about 2 minutes longer. Mix the flour, cornstarch, and baking powder, sift it onto the egg custard, and stir briefly on the lowest speed. Spread the batter onto a greased baking sheet lined with baking paper, crease the paper in front of the batter. Immediately place the baking sheet in the oven and bake for about 12 minutes at the temperature specified above, but without using the fan. Immediately turn the sponge cake out onto a tea towel sprinkled with sugar. Quickly peel off the baking paper. Cut the sponge cake lengthwise into 7 strips, about 4 cm wide, and spread with the jam (leaving some jam). Whip the cream with the cream stabilizer and vanilla sugar until stiff peaks form, and spread 2/3 of the mixture over the jam. Roll the first strip of dough into a spiral and place it vertically in the center of the dough base. Halve the remaining strips and continue the spiral with the pieces to fill the dish. Cover and decorate the edges and top with cream, sprinkle with jam, and garnish the cake with raspberries and flaked almonds.