Marzipan raspberry cream cake

Ingredients for 1 servings:

• 5 m.-sized eggs
• 250 g sugar
• 1 packet of vanilla sugar
• 250 g flour
• 1 packet of baking powder
• 125 ml oil, neutral
• 125 ml milk, lemonade or juice
• 3 sheets of gelatin
• 300 g raspberries
• 1 tsp powdered sugar
• 300 g marzipan
• 4 egg yolks
• 400 ml cream
• 4 tbsp sugar
• 2 packs of cream stiffener
• 400 ml cream
• 2 packs of cream stiffener

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 45 minutes; Total time approx. 4 hours 15 minutes

Combine the ingredients for the batter in a mixing bowl and pour into a 26 cm springform pan or a baking ring. Bake the batter at 180°C (top/bottom heat) for approximately 30-45 minutes (depending on the oven). Once the base is baked and cooled (I always bake it the day before), cut it into three pieces. For the fruit coating, soak the gelatine in cold water. In the meantime, hull the raspberries (frozen raspberries can be used, but thaw them first) and puree them with a hand blender. Sweeten with a little powdered sugar, depending on the sweetness of the berries and to taste. Then place the soaked gelatine in a saucepan with a few drops of water and dissolve over medium heat. Once the gelatine is completely dissolved, stir it into the raspberries. Spread the puree over one of the cut bases and refrigerate for at least 2 hours. In the meantime, make the marzipan cream: Grate the marzipan; this is easier if you put the marzipan in the freezer for 30-60 minutes beforehand. Beat the egg yolks and sugar over a double boiler until frothy, add the grated marzipan and stir until dissolved. Add a little of the cream so the cream is not too stiff. Let it cool, stirring frequently. Whip the remaining cream with the cream stiffener until stiff and carefully fold into the marzipan mixture. Then spread half of the cream on the fruit cake, place the next layer on top and spread with the remaining cream. Place the third layer on top. Then put the cake back in the fridge so the marzipan mixture sets. Whip the cream with the cream stiffener, spread it over the cake and decorate as you wish.