Best raspberry cake

Ingredients for 1 servings:

• 6 m.-sized eggs
• 250 g sugar
• 1 pinch of salt
• 5 drops of vanilla flavor
• 125 g flour
• 1 tsp baking powder
• 80 g almonds, ground
• 60 g cornstarch
• 60 g butter, melted
• 200 ml cream
• 200 g cream cheese, natural
• 100 g sugar
• 2 tbsp lemon juice
• 100 ml water
• 1 pack of raspberry-flavored jelly
• 150 g raspberries, frozen or fresh
• 200 g sour cream
• 200 ml cream
• 2 tbsp, heaped sugar
• 2 packs of cream stiffener
• 600 g raspberries, frozen or fresh
• 2 packs of cake glaze, red
• 500 ml grape juice

Instructions

Working time approx. 45 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 40 minutes; Total time approx. 6 hours 25 minutes

Fresh and fruity

For the sponge cake, beat the eggs with sugar, salt, and vanilla extract until very fluffy. Investing time is worth it. Meanwhile, preheat the oven to 155°C (top/bottom heat). Mix the flour, baking powder, almonds, and cornstarch and sift it over the now firm egg and sugar mixture. Carefully fold in. Also add the melted butter. Immediately pour the mixture into a springform pan lined with baking paper and bake for about 40 minutes. The sponge cake should be light golden. Remove from the springform pan and let cool. For the raspberry cream, mix the jelly with 100 ml of water and heat on the stovetop until the powder is dissolved. Do not boil! Then cool, but do not allow to set. Whip the cream until stiff peaks form. In another bowl, mix the cream cheese, sugar, and lemon juice until the sugar has dissolved. Stir the jelly into the cream cheese mixture, then fold in the cream and raspberries. Divide the sponge cake in half and place one half in a cake ring. Spread the raspberry cream on top and top with the second layer. Chill. For the sour cream, whip the cream with the cream stiffener until stiff. Mix the sour cream with the sugar and carefully fold in the cream. Spread the sour cream on the second layer. Chill. For the raspberry topping, spread the raspberries on the sour cream. Boil the cake glaze with grape juice. I don’t add any additional sugar. Spread the cake glaze on the fresh or still frozen raspberries. Note that frozen raspberries lose more water when thawed. If the berries have already thawed, be sure to drain off any excess liquid. It is best to refrigerate the finished cake overnight and then remove it from the cake ring. The cake tastes very fresh, fruity, and moist. If you want to protect the sponge cake from the leaking liquid, you can spread 1 sachet of cream stiffener on each layer.