Golden vanilla cream cake with raspberries

Ingredients for 1 servings:

• 150 g sugar
• 1 cup water
• some food coloring (gold dust)
• 1 handful of raspberries, thawed
• 0.4 liters of milk
• 1 packet of pudding powder (vanilla flavor)
• 125 g sugar
• 250 g butter flakes, room temperature
• 1 cake base (sponge cake, 2 layers)
• n. B. Jam (raspberry)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

for Christmas or Golden Wedding

For the caramel decoration, bring the sugar and 1 cup of water to a boil in a saucepan and caramelize the dissolved sugar evenly. Spread a sheet of parchment paper on the work surface. When the mixture bubbles and turns whitish, don’t leave the stove, but stir constantly with a wooden spoon. Don’t use your favorite spoon. Beginners should turn the heat down a bit and stir for longer. Once the water has completely evaporated, the sugar may begin to crumble into whitish crumbs. At this point, be brave and keep stirring! The crystals will then melt into caramel. When the caramel is golden (not too dark, or it will be bitter!), place the pan next to the parchment paper and “paint” wild patterns on the parchment paper with the wooden spoon. Work quickly, as the caramel hardens very quickly. For my Advent cake, I like to make a standing caramel Christmas tree. For a golden wedding anniversary, you could simply “paint” two intertwined wedding rings. Whatever the motif, feel free to make several attempts; the “broken pieces” will be used later to decorate the edges of the cake. When the pot is empty, refill it with water and let it boil; this will make it easier to dissolve the hard caramel residue. Let the caramel decoration cool in a dry place. For the buttercream, make a firm pudding with the milk and sugar. Let it cool completely, placing some plastic wrap on the surface to prevent a skin from forming. Alternatively, snack on the skin before further processing. When the pudding is cool, gradually stir in butter flakes. The butter should not be warmer than room temperature. Once all the butter is evenly incorporated, you can add flavoring. Spread the first sponge layer with raspberry jam, then with buttercream. Place the second sponge layer on top and “cover” the cake with buttercream. Pipe the remaining cream onto the cake. Place the drained raspberries on top. Lightly sprinkle with gold dust through a sieve. Only add the caramel decorations shortly before serving. Place the Christmas tree/rings on the cake and press the remaining caramel pieces to the edge. The caramel decorations will stay on the cake for several hours, but the moisture in the cream will inevitably dissolve them. Therefore, if you don’t want them to look bad the next day, simply remove the decorations overnight.