Heavenly Cake

Ingredients for 1 servings:

• 200 g butter
• 180 g sugar
• 3 eggs
• 250 g flour
• 1 tsp baking powder
• 1 pinch of salt
• 50 g almond flakes
• 5 sheets of white gelatin
• 300 g cream
• 400 g raspberries
• 1 packet of vanilla sugar
• Grease for the mold bottoms

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours

Preheat oven to 175°C (top/bottom heat). Mix butter with 60g sugar, stir in 1 whole egg and 2 egg yolks. Mix flour with baking powder and knead into the fat mixture. Lightly grease the bottoms of two springform pans and spread the batter on top. Beat the two egg whites with salt and 60g sugar until stiff and spread on the bottoms. Sprinkle with the flaked almonds. Bake in the oven on the second shelf from the bottom for 15-20 minutes until golden brown. Then let cool on a wire rack. Soak the gelatine in cold water, whip the cream with the remaining sugar and vanilla sugar until stiff. Dissolve the gelatine over low heat and stir into the cream. Add 1/3 of the raspberries with their juice. Spread the cream on one base, then top with the remaining raspberries. Lightly press the second base on top. Chill for approx. 1 hour.