Chocolate raspberry cake

Ingredients for 1 servings:

• 6 eggs
• 100 g sugar
• 80 g flour
• 2 packs of chocolate pudding powder
• 2 tsp baking powder
• 220 g sugar
• 350 g raspberries
• 8 sheets of white gelatin
• 600 g low-fat yogurt
• 250 g mascarpone
• 1 lime(s), organic
• Cocoa powder
• powdered sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

for 12 pieces

Preheat the oven to 175°C (150°C fan-assisted oven). Separate the eggs. Beat the egg whites with 2 tablespoons of cold water until stiff. Gradually add 100g of sugar, stirring constantly, and continue beating until the sugar has dissolved. Stir in the egg yolks and mix the flour with the custard powder and baking powder. Carefully fold in. Pour the batter into the bottom of a 20cm diameter springform pan lined with baking paper. Bake in the oven for 30-40 minutes. Then remove the cake from the pan, remove the baking paper, and let the cake cool. Sort, wash, and drain the raspberries. Soak the gelatine according to the package instructions. Mix the sugar with the yogurt, mascarpone, lime zest, and juice. Squeeze out the gelatine and dissolve it in a little liquid. Mix the liquid gelatine with a little yogurt cream, then fold everything into the yogurt cream. Set aside 1/3 of the cream and stir 250g of raspberries into the remaining 2/3 of the cream. Cut the cooled cake layer in half horizontally. Place one layer on a cake plate and place a cake ring around it. Spread half of the raspberry cream over the cake layer. Place a second layer on top and spread with the remaining raspberry cream. Place the third layer on top and spread the yogurt cream, without the berries, over the cake surface. Place the remaining raspberries in the center of the cake. Let the cake set in the refrigerator for about 5 hours. Remove the cake ring. Sprinkle the cake with cocoa powder and powdered sugar.