Mini Windy Raspberry Cake

Ingredients for 1 servings:

• 5 tbsp wheat flour or spelt flour
• 4 tbsp sugar
• 3 eggs
• 2 tbsp oil
• 1 tbsp vinegar or lemon juice
• ½ sachet of baking powder
• 1 sachet of vanilla sugar
• 3 tbsp jam or jelly, red, e.g. raspberry, strawberry or similar.
• 300 g raspberries, even frozen, thaw before processing
• 500 g natural yogurt, 1.5% fat
• 100 g sugar
• 2 cups whipped cream
• 12 sheets of gelatin, white or red
• 1 pack of cakes (mini profiteroles), frozen

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

also suitable for other fruits – ideal for children – ideal summer cake

Make a batter from flour, sugar, eggs, oil, vinegar/lemon juice, baking powder, and vanilla sugar and bake in the oven on the middle rack at 160°C for 15-20 minutes. Remove the base from the tin and let it cool completely. Place the base on a cake plate and place a cake ring around it. Spread the base with jam/jelly. Arrange the mini profiteroles (still unthawed) on top. Whip 2 cups of cream until stiff peaks form. Mix the yogurt with the sugar. Dissolve the gelatin according to the package instructions and fold it into the yogurt mixture. Fold the whipped cream into the yogurt mixture. Spread the base with about 4 tablespoons of the yogurt mixture, then scatter the raspberries (or other fruit) on top. Then spread more yogurt mixture and place more fruit on top. Continue until all the cake is used up. The last layer should be just yogurt; it looks better. Chill the cake for at least 3 hours before serving. Tip for decoration: Either cover the cake with cream or decorate with individual dots of cream, chocolate sprinkles, fresh raspberries or half-cut mini profiteroles.