Raspberry cake

Ingredients for 1 servings:

• 300 g sugar
• 200 g butter, soft
• 300 g flour
• 1 egg(s)
• 1 pinch of salt
• 13 sheets of gelatin
• 3 limes
• 900 g raspberries
• 375 g sour cream
• 400 ml cream
• 200 g white chocolate

Instructions

Working time approx. 35 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 35 minutes

with white chocolate

Shortcrust pastry base: Beat 200g butter until fluffy, add 100g sugar and continue beating. Add the egg and mix. Add a pinch of salt to the flour, add both to the mixture, and mix briefly with a spatula, then knead. Roll out the dough and place it in a springform pan. Press firmly, including the edges of the pan, to create a small rim around the base. Bake at 200°C (top/bottom heat) or 180°C (fan oven) for about 25 minutes. The base should not overbrown. Remove from the oven and let cool. Chocolate mixture: Heat 1/2 cup of cream on the stovetop and melt 200g of white chocolate in it. Pour the mixture onto the shortcrust pastry base and let cool. Refrigerate for half an hour. Raspberry cream: Soften the gelatin. Squeeze the lime juice. Puree 900g raspberries with the lime juice and 200g sugar and pass the puree through a sieve. Squeeze out the gelatine and dissolve it. Add 5 tbsp of the raspberry puree, stir the mixture into the remaining raspberry puree and set a little aside for decoration. Stir 375g sour cream into the remaining raspberry puree and chill for 15 minutes. Whip 300ml of cream until stiff peaks form. As soon as the puree begins to set, carefully fold the cream into the puree/sour cream mixture. Pour the raspberry cream onto the base and chill for another 10 minutes. Then decorate with the reserved raspberry puree and chill in the refrigerator for at least 2 hours. Tip: If you like, you can sprinkle white chocolate shavings on top before serving. You can also place a thin sheet of marzipan on top of the chocolate mixture before adding the raspberry cream.