Nutella sponge cake with raspberry cream cheese

Ingredients for 1 servings:

• 5 eggs
• 25 g sugar
• 25 g vanilla sugar
• 100 g flour
• 200 g raspberries (frozen)
• 175 g cream cheese
• 200 g cream
• some sugar
• 2 ½ tbsp Nutella
• some bitter almond flavor
• some milk
• 100 g chocolate coating, whole milk

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 40 minutes

Lightly whisk the eggs in a bowl. Then add the sugar and vanilla sugar to the eggs and whisk for about 7 minutes until fluffy. Then carefully fold the flour into the egg-sugar mixture. Preheat the oven to 180°C (top/bottom heat). Pour the mixture into a 26cm springform pan. Place the pan in the oven and bake the sponge cake for about 25 minutes. For the raspberry cream, thaw the raspberries and puree them with a hand blender. Then add the cream cheese and mix well. Whip the cream until stiff peaks form and add to the raspberry cream cheese mixture. To ensure there are no lumps in the mixture, you can stir it briefly with a hand blender before adding the cream. Finally, add sugar to taste. For the filling, cut off about half of the finished cake base and crumble it in a container. Then add a little milk until it becomes a cream. Then add a few drops of almond extract and finally the Nutella. Spread this cream back on the cake. Then spread the raspberry cream on the cake and refrigerate the cake for about 1 hour. For the decoration, melt the chocolate coating and fill it into a piping bag. Sprinkle it over the cake in a wave-like pattern. Return the cake to the refrigerator until the chocolate has set.