Urmeli's little raspberry cake with a kick

Ingredients for 1 servings:

• 125 g flour
• 2 tsp baking powder
• 1 pinch of salt
• 125 g butter, soft
• 125 g sugar
• 1 packet of vanilla sugar
• 2 large eggs
• 75 ml egg liqueur
• 1 tbsp raspberry jam (fruit spread)
• 160 g raspberries
• 200 g cream
• 200 g yogurt 3.8%
• 150 g sour cream
• 75 g powdered sugar
• 1 tbsp lemon juice
• 2 pinches of lemon peel
• 12 g gelatin powder
• 1 tbsp eggnog
• 125 g cream
• ½ pack of Gelatinefix, 7.5 g
• Almonds, chopped
• possibly raspberries

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Cooking/baking time approx. 25 minutes; Total time approx. 5 hours 25 minutes

Fruity light raspberry yogurt cream with a hint of egg liqueur

Preheat the oven to 175°C (top/bottom heat). Line the bottom of a 20 cm springform pan with baking paper, then grease and flour. Mix the flour with the baking powder and salt. Cream the butter with the sugar and vanilla sugar until creamy. Add the eggs one at a time, then quickly mix in the flour mixture alternately with the egg liqueur. Pour the batter into the pan and smooth the surface. Bake on the middle rack for approx. 25-30 minutes, then turn the base out onto a wire rack, remove the pan, and let cool slightly. Divide the base horizontally and place one half on a cake plate. Place a tall cake ring around it. Briefly heat the fruit spread in the microwave and spread it over the base, allowing it to set slightly. Brush the cake ring with a very small amount of oil. For the filling, puree the raspberries. Whip the cream until stiff peaks form and chill. Prepare the gelatin according to the instructions. Meanwhile, mix the yogurt with the sour cream, powdered sugar, raspberry puree, lemon zest, and lemon juice. Briefly heat the gelatin and egg liqueur in the microwave, mix with 3 tablespoons of the raspberry cream, then add to the remaining raspberry cream and mix well. Fold in the cream. Pour about half of the mixture onto the bottom layer, cover with the second layer, and spread the remaining cream on top. Refrigerate for at least 4 hours. To decorate, remove the cake ring, whip the cream with the gelatin mix until stiff, and decorate the cake as desired.