Lemon and raspberry cake

Ingredients for 1 servings:

• 1 cake base (chocolate sponge cake base)
• 750 ml cream
• 200 g sugar
• 1 lemon(s), juice and grated zest
• 200 g raspberries
• 50 g brittle crumbles
• 2 lemons

Instructions

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

Cut the cake base in half twice crosswise. Whip the cream with the sugar until stiff, then divide into three parts. Mix one part with the lemon juice and lemon zest. Set aside 16 raspberries, puree the remaining ones, and mix them with the second part of the cream. Place the lemon cream and raspberry cream into piping bags fitted with a perforated nozzle. Pipe a ring of lemon cream and a ring of raspberry cream alternately onto two cake bases. Fill the bases in this manner and place them on top of each other. Spread the remaining cream over the edges and top of the cake and sprinkle with the praline crumbles. Cut 8 thin slices from the center of each lemon. Pipe 16 cream rosettes onto the cake, then top each rosette with a lemon slice and a raspberry.