Heavenly Cake

Ingredients for 1 servings:

• 200 g margarine
• 75 g sugar
• 2 medium-sized egg yolks
• 2 m.-large egg whites
• 200 g flour
• 30 g sugar
• 75 g almond sticks
• 500 ml cream
• 1 tsp vanilla sugar
• 2 packs of cream stiffener
• 250 g raspberries
• 1 pack of cream stiffener
• 1 pack of cream, 250 ml
• 30 g sugar
• 1 tsp vanilla sugar
• 12 large raspberries

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

our variant

For the shortcrust pastry, beat the margarine and egg yolks until fluffy, gradually adding 75g of sugar and flour. Whisk the egg whites until stiff peaks form. Bake the finished shortcrust pastry into three layers, one after the other, in a springform pan. Before baking, brush each layer with beaten peaks and sprinkle with slivered almonds. Bake each layer at 180°C on the bottom rack for about 10 minutes. Remove the layers from the oven and allow to cool. Cut one of the warm layers into 12 pieces. Whip the cream with 30g of sugar, cream stabilizer, and vanilla sugar until stiff peaks form. Drain the raspberries well and do not add any more sugar. Now you can layer the layers: Place a layer of cream and raspberries on the first layer, then the next layer and more cream, and so on. For the decoration, whip the cream with cream stabilizer, sugar, and vanilla sugar until stiff peaks form. Pipe these into star shapes as decoration, arrange the raspberries on top, and place the cut pastry pieces diagonally between them.