Raspberry cream cake

Ingredients for 1 servings:

• 3 eggs
• 100 g sugar
• 1 pinch of salt
• 100 g flour
• 25 g cornstarch
• 1 tsp baking powder
• 1 pack of raspberry jelly
• 100 ml raspberry syrup
• 400 ml water
• 4 tbsp sugar
• 1 pack of frozen raspberries
• 800 ml whipped cream

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 1 hour

very easy

For the sponge cake, combine the ingredients and bake at approximately 180°C (top/bottom heat) for about 30 minutes. Test with a skewer if it’s cooked through. Let it cool and then enclose it in a deep cake ring. For the filling, combine 1 packet of raspberry jelly (= 2 packets), 400 ml water, and 100 ml raspberry syrup. Dissolve 4 tablespoons of sugar in the jelly and heat gently. Do not boil. Whip the cream until stiff. Add the frozen raspberries to the jelly and stir directly into the whipped cream, fold in, and fill the cake ring. Chill overnight.