East Frisian cream cake with raisins in brandy

Ingredients for 1 servings:

• 150 g flour
• 50 g cornstarch
• 1 tsp, leveled baking powder
• 3 packets of vanilla sugar
• 170 g sugar, fine grain
• 1 pinch of salt
• 5 eggs
• 5 tbsp water, lukewarm
• 950 g whipped cream
• 4 packs of cream stiffener
• 200 g raisins
• 150 ml brandy
• 5 tbsp almond flakes
• 100 g brittle (hazelnut)
• 2 tbsp brittle (hazelnut)

Instructions

Working time approx. 40 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 40 minutes; Total time approx. 5 hours 20 minutes

Brittle provides a fine crunch

Two days BEFORE baking, pour brandy over the raisins, cover, and let steep for 2 days. Reserve 2 tablespoons of this for later decoration! ON THE DAY OF BAKING: Drain the raisins and collect the brandy. Line the bottom of a 26cm springform pan with baking paper. Using a hand mixer, beat the eggs, 5 tablespoons of lukewarm water, sugar, 1 packet of vanilla sugar, and 1 pinch of salt in a tall bowl for about 8 minutes until creamy. Mix the flour with the cornstarch and 1 level teaspoon of baking powder, sift it onto the egg mixture, and carefully fold it in with a wooden spoon. Pour the batter into the prepared pan and smooth it out. Bake in a preheated oven (electric oven: 200°C/ fan: 175°C/ gas mark 3) for about 40 minutes. Carefully remove the sponge from the pan, peel off the baking paper, and leave to cool. Cut the cooled base in half horizontally twice. Roast the flaked almonds without oil until golden brown and allow to cool. Drizzle the reserved brandy over the sponge cakes. Whip 500g of the cream until stiff. As soon as the cream begins to stiffen slightly, add 3 sachets of cream stabilizer and 2 sachets of vanilla sugar. Carefully fold the raisins (except for 2 tbsp) into the stiffly whipped cream. Divide the raisin cream into 2 portions. Fold 50g of brittle into one half. Spread the raisin cream on the bottom sponge cake and place the second sponge cake on top. Spread the brittle cream on this layer and place the third sponge cake on top. Whip the remaining 450g of cream until stiff, adding 2 sachets of cream stabilizer. Spread 2/3 of this cream all over the cake. Using two teaspoons, place small dollops of the remaining cream decoratively over the cake. Decorate with the reserved raisins, 2 tablespoons of hazelnut brittle, and the toasted, cooled almond flakes. Refrigerate the cake for at least 4 hours to chill thoroughly.