Raspberry and pineapple cake

Ingredients for 1 servings:

• 2 eggs
• 1 tbsp water, lukewarm
• 75 g sugar
• 1 packet of vanilla sugar
• 100 g flour
• 3 tsp cocoa powder
• 1 tsp, heaped baking powder
• 625 g raspberries, frozen
• 1 can pineapple slice(s)
• 10 sheets of gelatin
• 1 lemon(s)
• 135 g sugar
• 550 g whipped cream

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 50 minutes

Preheat the oven to 175°C (350°F). Separate the eggs. Beat the egg whites with 1 tablespoon of lukewarm water until stiff peaks form, then drizzle in the sugar and vanilla sugar. Gradually stir in the egg yolks. Mix the flour, cocoa, and baking powder, sift them onto the egg mixture, and fold them in loosely. Pour the batter into a springform pan, smooth it out, and bake at 175°C (350°F) for about 20-25 minutes. Thaw the raspberries, setting aside a few for later decoration. Drain the pineapple in a sieve. Soften the gelatin. Add the lemon juice to the raspberries and puree everything, then pass it through a sieve. Mix the raspberry puree with the lemon zest and sugar. Squeeze out the gelatin, dissolve it, and mix it with the raspberry puree. Chill briefly. Place a springform pan or cake rim around the cooled sponge cake base. Halve the pineapple rings and place them vertically on the edge of the pan. Cut the remaining pineapple into small pieces and set aside. Whip the cream until stiff peaks form and set aside about 3-4 tablespoons for later. Stir the rest into the raspberry mixture when it begins to set. Spread it on the cake base, smooth it out, and refrigerate for at least 1.5 hours. Just before serving, garnish with raspberries, pineapple, and cream.