Raspberry buttercream dream on light dough

Ingredients for 1 servings:

• 4 m.-sized eggs
• 100 ml carbonated mineral water
• 200 g sugar
• 100 g flour
• 80 g cornstarch
• 80 g butter, melted
• 1 tsp baking powder
• 2 pinches of salt
• 1 small bottle(s) of butter-vanilla flavoring
• 1 lemon(s) (organic), zest thereof, or lemon peel flavoring
• some butter and flour for the baking tray
• 500 g raspberries or strawberries, fresh or frozen
• 280 g butter, room temperature
• 100 g sugar
• 1 packet of vanilla pudding powder

Instructions

Working time approx. 1 hour 45 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 10 minutes; Total time approx. 13 hours 55 minutes

Instead of raspberries, strawberries also work

Preheat the oven to 190°C (top/bottom heat). For the base, mix 2 eggs, 100g sugar, 1 pinch of salt, about 1/2 bottle of butter vanilla flavoring, and a little lemon zest or lemon zest flavoring (bag or bottle) until creamy (about 2-3 minutes). Briefly stir in 50ml of mineral water. Sift in 50g flour, 40g cornstarch, and 1/2 teaspoon of baking powder, then fold in 40g melted butter. Pour the batter onto a small baking sheet and bake for 5-10 minutes. Grease the sheet with butter beforehand and toss to coat with a little flour if necessary to check that the butter is evenly distributed. The batter will be very thin, so please use a baking sheet and pay attention to the browning, as every oven is different. Once cooled, turn the dough out, e.g. onto baking paper, and then bake another dough using the remaining ingredients. For the cream, puree the washed raspberries or strawberries with a hand blender. You should be able to measure out a quantity of 1/2 liter. Mix the pudding powder with 3-4 tablespoons of the raspberry or strawberry puree and the sugar in a bowl. Bring the remaining raspberry or strawberry puree to a boil on the stove. Remove the puree from the stove and stir in the mixed pudding mix. Bring back to a boil, stirring constantly, and then let the pudding cool to room temperature. I recommend letting the pudding cool overnight. Now cream the butter until soft, add the pudding a spoonful at a time and mix. Stir again after each spoonful of pudding. Important: This only works if the pudding and butter are at the same room temperature, otherwise the pudding-butter mixture will become watery. Divide the two cooled cake layers in half. Spread the raspberry or strawberry buttercream onto the first half of the cake layer, then add the second half of the cake layer. Spread more buttercream onto the cake layer and cover with another layer. Continue in this manner until all the cake layers are used up. Then decorate the cake with the remaining buttercream (e.g., cover it completely with buttercream or just cover it as a lid). Refrigerate the buttercream cake until ready to serve. Tips: You need to make two layers from the cake layers. However, you can also bake just one layer using all the ingredients. Since the cake layer will be very thin, you have to make sure that you can cut the cake layer cleanly horizontally to create two large layers. This isn’t easy, and the layer will break easily. Therefore, I recommend baking two layers instead. It’s not a lot of work. You’ll probably have some buttercream left over, which you can freeze or use for mini cakes. You can also use double the amount of dough, so you have a thicker base and don’t have to layer it.