Raspberry cake

Ingredients for 1 servings:

• 50 g marzipan – raw mass
• 8 egg yolks
• 1 packet of vanilla sugar
• 100 g powdered sugar
• 4 egg whites
• 70 g flour
• 40 g cocoa powder
• 50 g almonds, peeled, grated
• 500 g raspberries
• 1 cup of yogurt
• 60 g sugar
• 1 lemon(s), the juice
• 7 sheets of gelatin
• 200 ml whipped cream
• 1 cake glaze
• 50 g sugar

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

Mix the marzipan with two egg yolks until creamy, then add the remaining egg yolks, vanilla sugar, and one-third of the icing sugar and beat until fluffy. Beat the egg whites until stiff peaks form and add the remaining sugar. Stir one-third of the egg whites into the mixture, then fold in the rest. Finally, fold the flour, sifted with cocoa powder and mixed with almonds, into the mixture. Spread the mixture onto a baking sheet the size of a baking tray (approx. 40 x 45 cm) and bake at 220°C for about 10 minutes. Once cooled, cut out a base (24 cm in diameter) and place in a cake ring. Spread the remaining base with about two-thirds of the raspberry cream and cut into 3 cm wide strips. Roll up one strip and place it in the center of the cake, then place the remaining rolled-up strips around it until it is all used up. Smooth the remaining cream over the sides and surface of the cake. Chill the cake thoroughly, top with raspberries, and cover with glaze (prepared according to the instructions). Chill. Raspberry cream: Puree 100g of raspberries, mix with yogurt, sugar, lemon juice, and dissolved gelatin, and chill. When the mixture begins to set, fold in the lightly whipped cream.