Heavenly cake with raspberries

Ingredients for 1 servings:

• 4 eggs, separated
• 100 g butter
• 300 g sugar
• 2 tbsp milk
• 125 g flour
• ½ pack of baking powder
• 2 tsp vanilla sugar
• 60 g almond flakes
• 400 g cream
• 1 pack of frozen raspberries

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

or swimming pool cake

Beat 100g sugar with the egg yolks, butter and milk until VERY fluffy. Mix the flour with the baking powder and stir in. Divide the dough into 2 portions and spread into 2 springform pans lined with baking paper, 26cm in diameter. Beat the egg whites with the remaining sugar and vanilla sugar until stiff peaks form. Spread the beaten egg whites on both bases and make waves with a tablespoon. Sprinkle with flaked almonds and bake at 200°C (top/bottom heat) on the middle shelf for 25-30 minutes. Beat the cream until stiff peaks form, spread some on one base, add the raspberries and spread the remaining cream on top. Cut the top into 12 pieces and place on top. Also tastes great with gooseberries, currants or mandarins. Note: Beat the egg whites lightly until stiff peaks are just slightly fluffy. Then you can add the sugar a spoonful at a time.