East Frisian cake with rum raisins

Ingredients for 1 servings:

• 5 eggs
• 5 tbsp water
• 200 g sugar
• 1 pinch of salt
• 3 tsp vanilla sugar
• 150 g flour (type 1050)
• 50 g cornstarch
• 1 tsp baking powder
• 2 cup(s) raisins, pickled in rum
• 800 ml cream
• 2 tbsp powdered sugar
• Fat for the mold

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Preheat the oven to 180°C. Lightly grease the bottom of a 28 cm springform pan. For the sponge cake, beat the eggs, water, salt, vanilla sugar, and sugar in a bowl until frothy and thickened with a cream. Mix the flour and cornstarch with the baking powder, sift it onto the cream, and carefully fold it in with a whisk. Pour the sponge cake into the pan and bake on the bottom rack for about 30-40 minutes. For the filling, beat the cream with the powdered sugar until stiff peaks form and divide it into four portions. Set aside a few of the rum raisins for decoration. Cut the cooled sponge cake in half. Place a cake border around the bottom layer and sprinkle with a cup of rum raisins. Spread 1/4 of the cream over it. Then place the second layer on top, also top with a cup of rum raisins, and spread with 1/4 of the cream. Place the third layer on top of the second layer and spread 1/4 of the cream on top. Decorate the cake as desired with the remaining cream and rum raisins.