Raspberry and blueberry cake

Ingredients for 1 servings:

• 4 eggs
• 3 tbsp water, cold
• 160 g sugar
• 65 g flour
• 65 g cornstarch
• 30 g cocoa
• 1 tsp baking powder
• 300 g raspberries, fresh or frozen, thawed
• 375 g natural yogurt
• 4 tbsp cream cheese
• 1 tbsp vanilla sugar
• 50 g sugar
• 6 sheets of gelatin, red or white
• 300 g blueberries, fresh or frozen, thawed
• 375 g natural yogurt
• 4 tbsp cream cheese
• 1 tbsp vanilla sugar
• 6 sheets of white gelatin
• 50 g sugar
• 2 cups of cream, each approx. 200
• 2 packs of cream stiffener
• 2 packets of vanilla sugar

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 5 minutes

with chocolate sponge cake, from a 26 cm springform pan

Separate the eggs. Beat the egg whites with cold water until stiff. Gradually add the sugar while stirring. Add the egg yolks. Mix the flour, cornstarch, cocoa, and baking powder, then add to the egg mixture. Pour the mixture into a greased springform pan (26 cm diameter). Bake the base in a preheated oven at 160°C (convection oven) for 35 minutes. Let the base cool, then divide it into three layers. For the raspberry cream, wash and roughly chop the raspberries. Unless otherwise stated on the package, soak the gelatin in cold water for 5 minutes, then squeeze out the excess water and place it in a saucepan. Heat gently until it has completely dissolved. Whisk together the yogurt, cream cheese, sugar, and vanilla sugar. Carefully fold in the raspberries. Slowly pour the cream into the dissolved gelatin while stirring. Then refrigerate the mixture for about 5 minutes. When the cream begins to set, place a cake ring around the first layer and pour the raspberry cream on top. Then place the second layer on top. Prepare the blueberry cream in the same way as the raspberry cream and then spread it over the second layer. Then place the third layer on top. Refrigerate the cake for at least an hour. Whip the cream with the cream stiffener and vanilla sugar until stiff and spread it over the cake and around the edges. Now decorate the cake as desired. For example, I chose a rainbow of Smarties and clouds of coconut flakes. You can, of course, make just the raspberry cream or just the blueberry cream, and then double the amount.