John Myers
Ingredients for 1 servings:
- 2 eggs
- 100 g sugar
- 120 g flour, or spelt flour if desired
- 10 g cornstarch
- 1 tsp baking powder
- 375 ml water
- 185 ml raspberry syrup
- 55 g vanilla pudding powder
- 375 g raspberries, frozen
- 2 cups of cream
- 1 packet of vanilla sugar
- 14 butter cookies with chocolate
- 14 small raspberries
Instructions
Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 20 minutes
simple and delicious
Preheat the oven to 200 degrees fan/convection oven. Beat the eggs with the sugar until frothy. Then add the flour, cornstarch, and baking powder and mix well to form a creamy batter. Pour the batter into a large, square baking dish and bake in the preheated oven for about 10 minutes, then let it cool. In the meantime, for the filling, mix the custard powder with about 6 tablespoons of the water. Heat the remaining water in a saucepan with the raspberry syrup, add the mixed custard powder to the saucepan, and bring to a boil while stirring. Then immediately add the frozen raspberries to the saucepan and let it warm up again. Mix everything well. Spread the raspberry mixture evenly over the baked batter and let it cool completely, otherwise the cream will run. Whip the cream with the vanilla sugar until stiff peaks and spread over the cooled and firmer raspberries. Set aside a little cream for garnishing. Then place the butter cookies on the cream, leaving some space between them, and press down lightly. Place a small layer of icing on the cookies and top with 14 raspberries. Refrigerate the cake until ready to serve.
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