Fresh raspberry cake with sour cream

Ingredients for 1 servings:

• 4 eggs
• 4 tbsp water, hot
• 175 g sugar
• 1 tbsp vanilla sugar
• 125 g flour
• 75 g cornstarch
• 1 tsp baking powder
• Fat and breadcrumbs for the form
• 600 g raspberries, frozen
• 150 g sugar
• 400 g sour cream
• 400 ml whipped cream
• ½ lemon(s), juice
• 2 points cream stiffener
• 2 points cake glaze, red, with sugar

Instructions

Working time approx. 40 minutes; Rest time approx. 22 hours; Cooking/baking time approx. 25 minutes; Total time approx. 23 hours 5 minutes

easy to prepare

Grease the bottom of a 28 cm springform pan and sprinkle with breadcrumbs (drain any excess crumbs) or line it with baking paper and grease the paper. Separate the eggs. Whisk the egg yolks and water until thickly foamy. Beat the egg whites until stiff peaks form, add 1 tablespoon of sugar (of the total amount) and stir until dissolved. Slowly drizzle the remaining sugar into the egg yolk mixture until dissolved. Pile the egg whites on top of the egg yolk mixture. Sift the flour, baking powder, and cornstarch over the cake and carefully fold everything in. Pour the batter into the pan. Bake in a hot oven at 170-180°C (top/bottom heat) on the middle shelf for 20-25 minutes. The batter shouldn’t get too dark; if so, select a lower temperature. Then let it cool in the pan for 10 minutes, remove the sides of the springform pan, and turn the cake out onto a wire rack. Carefully loosen the base. Let stand for 8-10 hours, then cut in half. Place the bottom cake layer on a cake plate and place a cake ring around it. Whip the cream with one pinch of cream stiffener until stiff. In another bowl, combine the sour cream with sugar and lemon juice. Fold the cream into the sour cream, sugar, and lemon mixture. Pour everything onto the cake layer and refrigerate overnight. The next morning, prepare the red cake glaze according to the instructions. Let cool for one minute. Meanwhile, place frozen raspberries in a bowl, sprinkle one pinch of cream stiffener over the layer, mix, and then place the raspberries on the sour cream mixture. Spread the hot glaze evenly over the raspberries. Let cool. Done! Tip: If you cut a 1 cm deep cut all around the sides of the cake layer, place a strong sewing thread in the cut, and then slowly pull it crosswise, you’ll have two perfect half cake layers (one of which you can freeze in aluminum foil, and the other will be thawed in 15 minutes by the time you make the next cake).