Philadelphia – Raspberry Cake

Ingredients for 1 servings:

• 6 eggs
• 180 g sugar, fine
• 1 packet of vanilla sugar
• 100 g flour, smooth
• ½ pack of baking powder
• 100 g hazelnuts, grated
• 30 g chocolate (cooking), roughly chopped
• 200 g cream cheese, natural
• 80 g powdered sugar
• 500 ml cream or whipped cream
• 350 g raspberries, frozen
• 3 sheets of gelatin
• Sugar, to taste

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours

can also be prepared as a sheet cake, for 10 pieces

Prepare a baking tin/tray and preheat oven to 190°C. Beat eggs with sugar until thick and foamy, then fold in flour, nuts, and chocolate. Pour the mixture into the cake tin/tray and bake for about 20 minutes. Mix the cream cheese and sugar, fold in the whipped cream, and chill the mixture. Spread the mixture onto the cooled cake. For the raspberry glaze, thaw the raspberries, puree them, and pass them through a sieve if necessary. Soak the gelatine in cold water, squeeze out the excess water, and melt it in a water bath. Mix it into the raspberry puree until the temperature evens out, let it set briefly, then spread it onto the cream. Chill. Tip: You can also replace the cream cheese with mascarpone, or mix them (100g cream cheese, 100g mascarpone). To refine the cream, you can also add the seeds of a vanilla pod.