John Myers
Ingredients for 1 servings:
- 6 eggs
- 6 tbsp water, hot
- 250 g sugar
- 2 packets of vanilla sugar
- 200 g flour
- 50 g cornstarch
- ½ pack of baking powder
- 1 kg raspberries
- 100 g sugar
- 2 packs of vanilla pudding powder for cooking
- 1 liter of cream
- 350 ml milk
- 2 packets of vanilla pudding powder without cooking (Galetta Vanille)
- 400 ml cream
- 2 packs of cream stiffener
Instructions
Working time approx. 2 hours; Rest time approx. 4 hours; Cooking/baking time approx. 45 minutes; Total time approx. 6 hours 45 minutes
For the sponge cake, beat the eggs with the water until frothy and slowly add the sugar and vanilla sugar. After about 10 minutes, whisk in the flour, cornstarch, and baking powder. Bake in the oven at 180°C for 40-45 minutes. Warm the raspberries and pass them through a sieve to remove any grains. Then mix the sugar with the custard powder and stir in a little liquid. Bring the raspberry mixture to a boil (careful, it will bubble), stir in the mixed custard powder, and bring to a boil once. Immediately remove from the heat and transfer to a bowl to prevent sticking to the bottom of the pan. This will thicken the raspberry mixture. Mix 1 liter of cream with the milk and stir in the Galetta vanilla pudding until stiff. To decorate, whip the remaining cream with cream stiffener until stiff. Cut the cooled sponge cake in half, place a cake ring around it, and spread the raspberry mixture on the bottom layer. Then I pour the custard cream over it and place the top layer on top. Place it in the refrigerator for a few hours until everything is thoroughly chilled. After that, I can decorate my cake as desired.
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