Heavenly Earl Grey Cake

Ingredients for 1 servings:

• 250 g raspberries, frozen
• 1 bag(s) of instant gelatin for 250 ml
• 2 tbsp Earl Grey tea, loose
• 350 g flour
• 1 packet of baking powder
• 5 m.-sized eggs
• 250 g sugar
• 1 packet of vanilla sugar
• 125 ml sunflower oil
• 200 ml mineral water
• 400 g cream
• 250 g crème fraîche
• 2 packets of vanilla sugar
• 2 packs of cream stiffener
• 8 tbsp water
• 8 tbsp sugar
• 2 tsp Earl Grey tea, loose
• 2 sprigs of mint

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 35 minutes; Total time approx. 3 hours 20 minutes

For Earl Grey lovers, with raspberries

Thaw the raspberries in a bowl. Line the bottom of a 28 cm springform pan with baking paper and grease the sides. Preheat the oven to 180°C. Mix 2 tablespoons of tea with the flour and baking powder. Beat the eggs with 250g of sugar and the vanilla sugar using an electric hand mixer until frothy, then stir in the oil and mineral water. Finally, fold in the flour-tea mixture and pour into the prepared springform pan. Bake on the middle rack for about 35 minutes. Do the skewer test. Let cool. For the tea syrup, combine 8 tablespoons of water and 8 tablespoons of sugar in a saucepan and simmer for about 3 minutes. Add 2 teaspoons of tea and let it steep for about 8 minutes. Strain through a sieve and let cool. I prefer a paper tea bag. Remove the base from the pan, cut it in half, and place the bottom half on a cake plate. Drizzle with two-thirds of the tea syrup. Mix the thawed raspberries with a sachet of instant gelatin. Whip the chilled cream until stiff, gradually adding the cream stiffener and vanilla sugar. Finally, stir in the crème fraîche. Spread the bottom layer with half of the cream and half of the raspberries and lightly marble it. Place the second layer on top, spread the rest of the cream on top, use a tablespoon to make slight indentations in the cream, and scatter the remaining raspberries on top, tablespoon by tablespoon. Spread them apart slightly with a fork. Drizzle the remaining tea syrup over the top, if desired, just before serving. Refrigerate for two to three hours. Wash the mint, finely slice the leaves, and sprinkle them over the cake.