Raspberry cake

Ingredients for 1 servings:

• 3 eggs
• 1 pinch of salt
• 120 g flour
• 100 g sugar
• 1 tsp, heaped baking powder
• 200 g cream cheese
• 125 g crème fraîche
• 80 g sugar
• 1 packet of vanilla sugar
• 2 cups of cream
• 5 tbsp Amaretto
• 4 packs of cream stiffener
• 500 g raspberries, approx.
• 2 packs of cake glaze, red

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours

can also be prepared with other fruits

Dough: Separate the 3 eggs and beat the egg whites until stiff. Make a batter with the remaining ingredients. Finally, fold in the egg whites. Bake the dough in a suitable dish in the oven at 180°C for about 20 minutes. Allow the base to cool completely. Cream: Beat the cream cheese with the crème fraîche, vanilla sugar, the 2 cups of liquid cream and Amaretto with the cream stiffener until almost firm. Then spread the cream on top of the cooled base, making sure to use a cake ring. Place the ring in the refrigerator for about 2-3 hours to allow the mixture to set. Then add raspberries to the topping, covering the cream. Now prepare 2 packets of red cake glaze according to the instructions, making sure it is not too hot. Place the finished cake in the refrigerator overnight.