Findus pancake cake with raspberry mascarpone cream

Ingredients for 1 servings:

• 200 g flour
• 50 g sugar
• 500 ml milk
• 2 eggs
• 1 packet of vanilla sugar
• Butter or oil for frying
• 600 g raspberries
• 2 packs of instant gelatin
• 200 g mascarpone
• 100 g sugar, more to taste
• 300 ml cream
• 1 bag of Sahnefest
• 1 small can of whipped cream (spray cream)
• some raspberries, fresh
• some powdered sugar for dusting, optionally cinnamon and sugar

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 5 minutes

For the pancakes, whisk the eggs and milk in a bowl. Gradually add the flour and mix everything into a creamy, still-liquid batter. Add the sugar and vanilla sugar. If necessary, add more milk or flour. Heat a knob of butter or oil in a large frying pan and fry the pancake batter, a little at a time. The diameter of the pan determines the largest layer of the cake. The more pancakes, the taller the cake will be and the more beautiful stripes it will have when sliced. Let the pancakes cool thoroughly. For the cream, thaw the frozen raspberries and puree them. Whip the cream until stiff peaks form. Mix the raspberry puree with the mascarpone, sugar, and instant gelatin. When the mixture begins to set, fold in the whipped cream. For the cake, place a cake ring on a cake plate and place the first pancake in it. Spread about 3-4 tablespoons of cream on it until the pancake is evenly covered. Place the next pancake on top and spread with more cream. Continue alternating these steps until the cake ring is full or the last pancake is on top. The top pancake will essentially form the lid and will not be covered with cream again. Place the cake in the refrigerator for at least 1 hour. However, it won’t go bad overnight. After it has rested in the refrigerator, carefully loosen the edge of the cake. Sprinkle the cake with powdered sugar and, if you’re in a hurry, with spray cream. Otherwise, you can of course quickly whip the cream yourself with cream stiffener and decorate with raspberries.