Colorful berry sour cream cake

Ingredients for 1 servings:

• 1 vanilla pod(s), pulp
• 125 g butter
• 225 g sugar, of which 100 g sugar for the cream
• 3 eggs, size L
• 125 g flour
• 2 tsp baking powder
• 300 g whipping cream, including 5 tbsp cream for the dough
• 350 g berries, mixed, fresh, or 300 g frozen
• 6 sheets of white gelatin
• 500 g sour milk
• 2 tbsp lemon juice
• ½ lemon(s), untreated, zest

Instructions

Working time approx. 40 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 15 minutes; Total time approx. 5 hours 55 minutes

Split the vanilla pod lengthwise and scrape out the seeds. Beat the vanilla seeds, fat, and 125g sugar until fluffy. Beat in the eggs one at a time, alternating with 3 tablespoons of flour. Mix the remaining flour and baking powder and briefly stir in along with 5 tablespoons of cream. Line a 26cm springform pan with baking paper, then pour in the batter and smooth it out. Bake in a preheated oven (electric oven: 200°C, fan: 175°C, gas mark 3) for approx. 15 minutes. Allow to cool on a wire rack. Sort the raspberries and blackberries. Wash the remaining berries, drain well, and hull them, leaving a few stalks for decoration. Cut the strawberries into pieces. Place the frozen berries on a plate lined with kitchen paper and allow to thaw. Soak the gelatine in cold water. Remove the base from the pan and enclose it in a cake ring. Combine the sour cream, 100g sugar, lemon juice, and zest. Squeeze out the gelatin, dissolve it over low heat, and stir in about 2 tablespoons of sour cream. Stir the gelatin mixture into the remaining sour cream. Whip the remaining cream until stiff, fold it into the sour cream, and finally fold in the berries. Pour the cream onto the base and smooth it out. Refrigerate the cake for about 5 hours (preferably overnight). Remove the cake from the cake ring and decorate with the remaining berries.