Raspberry Dreams

Ingredients for 1 servings:

• 6 eggs
• 300 g flour
• 300 g sugar
• 2 tsp, heaped baking powder
• 2 packets of vanilla sugar
• 6 tbsp water, warm
• 2 tbsp oil
• Grease for the molds
• 130 g raspberries (jar)
• 500 g raspberries, frozen
• 400 ml sour cream
• 400 ml cream
• ½ packet of vanilla sugar
• 1 pack of white, ground gelatin
• ½ tbsp vanilla extract
• 100 g desiccated coconut
• 200 ml cream
• 200 ml sour cream
• ½ pack of white ground gelatin
• 1 packet of vanilla sugar
• 2 packs of cake glaze, red

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 40 minutes; Total time approx. 13 hours 40 minutes

Preheat the oven to 190°C (top/bottom heat). Line the bottoms of two springform pans (28 cm diameter) with baking paper and grease the inner rim of each. Make two separate batters for two sponge cakes using 3 eggs, 150 g flour, 150 g sugar, 1 teaspoon baking powder, 1 packet of vanilla sugar, 3 tablespoons of warm water, and 1 tablespoon of oil. Pour the batter into the prepared springform pans and allow to spread evenly. Place the springform pans one after the other in the preheated oven and bake each layer separately for 20 minutes. After baking, remove from the oven and allow to cool. Separate the top layer of the layers to create two equal layers. Place one layer on a piece of cake board and place a tall (!) cake ring tightly around the layer. For the fillings, whip the cream with the vanilla sugar until stiff peaks form, then fold in the sour cream and vanilla extract. Take a good ladleful of the cream and place it in a separate bowl. Drain the raspberries from the jar (reserving the juice), add to the small amount of cream and roughly puree. Place on the base and spread out so that there is a 1 cm edge. Then place the second sponge layer on top of the raspberry cream and press down lightly. Now prepare the gelatine according to the package instructions and add to the cream/sour cream. Immediately add to the second layer and smooth it down. Now spread the frozen raspberries on the cream. Prepare the red cake glaze according to the package, also using the reserved juice from the raspberries. Spread the glaze quickly and evenly over the berries. Chill the cake overnight! Carefully loosen the ring and prepare the outer coconut cream. To do this, whip the cream with the vanilla sugar until stiff, fold in the sour cream and desiccated coconut. Prepare half a packet of gelatine according to the package instructions, add to the cream and immediately spread it on the outside of the cake. Place back in the fridge for a short time and then serve.