Raspberry and mascarpone cake

Ingredients for 1 servings:

• 6 eggs
• 3 tbsp coconut blossom sugar
• 3 tbsp sweetener (Sucolin)
• 3 tbsp spelt flour type 1050
• 3 tbsp cornstarch
• ½ pack of baking powder
• 1 pinch of salt
• 2 cups mascarpone
• 600 g natural yogurt
• 2 packs of Gelatinefix
• 5 tbsp sweetener (Sucolin)
• 400 g raspberries, frozen
• 1 cup cream, whipped stiffly
• some raspberries

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Cooking/baking time approx. 30 minutes; Total time approx. 5 hours 30 minutes

Mix the flour, starch and baking powder, separate the eggs, beat the egg yolks with coconut blossom sugar and 3 tbsp Sucolin until creamy, then carefully fold in the flour mixture, beat the egg whites with salt until stiff peaks, then carefully fold into the batter. Pour into a springform pan and bake for 25-30 minutes at 170°C. Once cooled, carefully divide the base. Mix the mascarpone, yogurt and gelatine fix thoroughly with a mixer, then add Sucolin. Purée half of the raspberries and stir into the mixture. Finally, fold in the remaining raspberries. Spread some of the cream on the first layer (surrounded by the cake ring), place the second layer on top and then pour in the rest of the cream and smooth it down. Place everything in the fridge to cool completely and set. Decorate with stiffly whipped cream and a few raspberries before serving.