Raspberry cream cheese chocolate cake

Ingredients for 1 servings:

• 5 m.-sized eggs
• 250 g flour
• 250 g sugar
• ½ pack of baking powder
• 1 packet of vanilla sugar
• 5 tbsp water, warm
• 3 m.-sized eggs
• 125 g flour
• 125 g sugar
• ¼ pack of baking powder
• ½ packet of vanilla sugar
• 2 tbsp water, warm
• 100 g dark chocolate
• 2 tbsp rum
• 200 g cream cheese, natural
• 200 g cream
• 1 pack of cream stiffener
• 200 g raspberries, frozen

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 35 minutes

For the raspberry cream cheese frosting, briefly place the frozen raspberries in the microwave until thawed. Whip the cream with the cream stiffener until stiff peaks, then fold in the cream cheese and raspberries. Refrigerate the mixture. For the light base, separate the eggs and whisk the egg whites until stiff peaks. Place the sugar, vanilla sugar, egg yolks, and warm water in a mixing bowl and mix with a mixer until the sugar no longer crunches. Mix the flour and baking powder and stir into the mixture until the batter is smooth. It will be quite stiff, but this is normal. Fold in the stiff peaks and pour into a greased springform pan. Place in the oven at 180°C (convection oven) for about 20 minutes. For the dark chocolate base, separate the eggs and whisk the egg whites until stiff peaks. Place the sugar, vanilla sugar, egg yolks, rum, and warm water in a mixing bowl and mix with a mixer until the sugar no longer crunches. Melt the chocolate in a double boiler and stir into the batter. Combine the flour and baking powder and stir into the mixture until smooth. This batter will also be quite stiff, but that’s normal. Fold in the stiff egg whites and pour into a greased springform pan. Bake in the oven at approximately 180°C (convection oven) for approximately 15 minutes. Cut the light-colored cake layer in half. Spread approximately 1/3 of the raspberry mixture onto the first light-colored cake layer. Then add the chocolate layer and another 1/3 of the raspberry mixture. Place the second light-colored cake layer on top, followed by the rest of the raspberry mixture. If desired, you can also spread the raspberry cream around the edges of the cake.