Raspberry cake

Ingredients for 1 servings:

• 4 eggs
• 200 g sugar
• 1 packet of vanilla sugar
• 250 g flour
• 1 packet of baking powder
• 150 ml orange juice
• 8 sheets of gelatin
• 500 ml vanilla yogurt
• 50 g powdered sugar
• 400 ml whipped cream
• 3 packs of raspberries, fresh
• 2 packs of cake glaze

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 25 minutes

Beat the eggs, sugar, and vanilla sugar until frothy. Slowly add the oil to the egg-sugar mixture. Mix the flour with the baking powder and sift again if necessary. Then add the flour mixture to the batter, spoon by spoon, and mix everything together. Finally, slowly add the orange juice and mix everything together. Pour the batter into a springform pan lined with baking paper and bake at 180°C (top/bottom heat) for about 25 minutes. Do the skewer test! After baking, let the base cool, loosen the cake ring and remove the baking paper, place the base on a cake plate, and place a cake ring around the cake. Whip the cream until stiff and soak the gelatin in cold water. Mix the vanilla yogurt and powdered sugar. Gently warm the yogurt-sugar mixture and dissolve the squeezed gelatin in it. Then fold in the whipped cream and spread everything over the base. Chill the cake until the cream layer has set. For the topping, wash the fresh raspberries and spread them over the cream. Prepare the glaze according to the package instructions and spread it over the raspberries with a large spoon. Refrigerate the cake until the glaze sets. If desired, garnish with whipped cream and enjoy.