John Myers
Ingredients for 1 servings:
- 2 ½ cups cream
- 1 pack of instant drink powder (raspberry flavor)
- 125 g raspberries
- some white chocolate, grated
- 1 sponge cake
Instructions
Working time approx. 15 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 15 minutes
with few ingredients and very variable taste
If you want, you can also bake the sponge cake yourself, but to make it go faster, I usually use store-bought. Unwrap the sponge cake and place it on the bottom of a cake dome. Whip the cream for 1 minute, then add the drink powder and continue whipping until the cream is stiff. Wash the raspberries, dry them lightly, and set aside about 18 of them. Carefully fold the rest into the cream. Now spread the raspberry cream on the sponge cake in a light dome shape and scatter the raspberries around the edge. Finally, sprinkle the white chocolate over the cake and let it chill in the refrigerator for about 4 hours. The cake also works great with strawberries or tangerines. If using tangerines, however, you should use orange-flavored drink powder.
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