Raspberry and vanilla cream cake

Ingredients for 1 servings:

• 4 eggs
• 200 g flour
• 200 g sugar
• 2 tsp baking powder
• 2 packets of vanilla sugar
• Fat and breadcrumbs for the mold
• 300 ml milk
• 1 pack of cream powder (vanilla cream)
• 250 g raspberries (e.g. frozen)
• ½ pack of gelatin, ground
• Schnapps (raspberry schnapps) as desired
• Chocolate decoration, as desired

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 55 minutes

Cream cake, quick sponge cake

Sponge cake: Mix all ingredients in a bowl with a hand mixer until the batter is light and airy. This takes about 10 minutes. This amount is enough for one layer (springform pan or tart base pan). Grease the pan and dust with breadcrumbs, pour in the batter, and then bake at 180°C for about 25 minutes. Cream: Mix the cream powder with milk on high for 3 minutes. Raspberry puree: Puree the raspberries and mix with the gelatin. Cut the cooled sponge cake in half. Drizzle raspberry schnapps onto the bottom layer. Then spread the raspberry puree on top. Spread the vanilla cream on the raspberry puree. Repeat this process for the next layer. Finally, cover the entire cake with cream and top it with a star-shaped nozzle. Now spread the remaining raspberry puree in the center of the cake. Now just place the chocolate decorations on top and refrigerate for about 2 hours.