Raspberry and nut cake

Ingredients for 1 servings:

• 6 m.-sized eggs, separated
• 150 g sugar
• 300 g hazelnuts, ground
• ½ pack of baking powder, gluten-free
• 200 g cream cheese
• 600 g raspberries, frozen
• 100 g sugar
• 750 ml apple juice, clear
• 3 packs of cake glaze, red
• Fat for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

a very moist and not too sweet fruit cake that is quick to prepare, gluten-free

Separate the egg yolks and egg whites into two bowls. Beat the egg yolks with 150g of sugar until frothy, then stir in the hazelnuts and baking powder. Whisk the egg whites until stiff peaks form and fold into the nut mixture. Pour everything into a greased springform pan (approx. 26cm in diameter) and bake at 200°C (fan oven) for 30 minutes. Place the cream cheese in the oven for the last five minutes to make it spreadable. Once the cake is baked, remove the risen cake from the oven, carefully loosen the springform pan rim, and spread the cream cheese evenly over the top of the cake using a wide knife. Sprinkle the frozen raspberries on top to prevent them from falling apart during the next step. Mix the cake glaze with half a glass of apple juice and 100g of sugar and bring to a boil with the remaining apple juice. Place the springform pan back around the cake to form a border and spread the liquid glaze generously over the fruit cake. After half an hour, use a knife to separate the cooled cake from the springform pan and remove it from the pan.