Raspberry cake

Ingredients for 1 servings:

• 300 g raspberries, frozen or fresh
• 8 sheets of white gelatin
• 50 g powdered sugar
• 500 g yogurt (raspberry yogurt)
• 8 tbsp orange juice
• 1 cake base (Vienna base, 3 layers, 400 g)
• 6 tbsp jam (raspberry jam)
• 6 tbsp pistachios
• 500 ml cream

Instructions

Working time approx. 45 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 45 minutes

Thaw the frozen raspberries. Soak the gelatin in cold water. Purée the raspberries with powdered sugar and pass through a sieve. Mix the purée and yogurt together. Heat 2 tablespoons of orange juice and dissolve the squeezed gelatin in it. Stir into the raspberry cream. Chill. When the cream begins to set, fold in 350 ml of stiffly whipped cream. Drizzle each sponge cake with 2 tablespoons of orange juice and spread with 2 tablespoons of jam. Place a cake ring around one cake layer and spread 1/3 of the cream on it. Layer the second layer, 1/3 of the cream, the third layer, and the remaining cream on top. Chill for at least 4 hours. Remove the cake from the ring. Whip the remaining cream until stiff and spread it on the edges. Sprinkle the cake with pistachios and decorate as desired.