Raspberry Cake Maharani

Ingredients for 1 servings:

• 150 g sugar
• 1 packet of vanilla sugar
• 100 g flour, possibly wholemeal spelt and wheat flour mixed
• 80 g cornstarch
• 2 tsp baking powder
• 4 eggs, separated
• 500 ml low-fat milk
• 1 packet of pudding powder (vanilla flavor)
• 750 g yogurt, possibly low-fat
• 1 jar raspberries or 150 g fresh
• 100 g white chocolate
• e.g. sugar or sweetener
• 2 packs of ground gelatin
• 10 tbsp Grand Marnier
• 250 g jam (fruit spread), raspberry
• e.g. raspberries, fresh
• 200 g whipping cream or Cremefine for whipping
• 40 g white chocolate

Instructions

Working time approx. 1 hour 20 minutes; Rest time approx. 2 hours; Total time approx. 3 hours 20 minutes

a truly royal, yet light and appetizing summer cake, ideal for birthdays and celebrations

Beat the egg whites with a pinch of salt and 2 tablespoons of cold water until stiff peaks form. Gradually add about 50g of sugar. Beat the egg yolks with 2 tablespoons of water, the remaining sugar, and the vanilla sugar until light and fluffy. Mix the flour, cornstarch, and baking powder well and sift over the egg yolk mixture. Add the egg whites and carefully whisk until smooth and fluffy. Bake in a greased or parchment-lined baking dish at 160°C (convection oven) for about 35 minutes. (This is best done the day before.) Soak the gelatine in about 6 tablespoons of water. Make a pudding from the milk and pudding powder according to the package instructions. Stir the gelatine and chocolate (broken into pieces) into the hot pudding and let the mixture cool to about lukewarm, stirring constantly. Drain the raspberries. Mix the juice with the yogurt. Now stir a few tablespoons of the yogurt mixture into the pudding, then stir the pudding mixture into the yogurt. Sweeten to taste and chill in the fridge or in a cold water bath until the cream sets. Cut the cooled cake base in half horizontally, soak the bottom layer with Grand Marnier and spread with fruit spread. Spread half of the cake cream on top (a cake ring is very helpful here) and press in half of the raspberries. Place the middle cake base on top and do the same. Then also soak the cake top with Grand Marnier, spread with fruit spread and place on the cake (fruit spread facing down!). Now chill the cake well. To decorate, whip the cream/Cremefine until stiff peaks form, puree a few raspberries and fold in. Spread two-thirds of the cream over the cake. Coarsely grate the white chocolate using a vegetable peeler and decorate the edge of the cake with it. Use the remaining cream/Cremefine, for example, to serve as a garnish. For example, pipe it in dots onto the cake topper and press a raspberry into each one.