Raspberry cake

Ingredients for 1 servings:

• 250 g raspberries, frozen
• 1 egg(s)
• 1 tbsp water
• 4 tbsp sugar
• 500 g mascarpone
• 1 pinch of salt
• 1 pack of Viennese cake bases (3 layers each) (chocolate sponge cake bases) or homemade
• 50 g baking cocoa
• 125 g raspberries, fresh
• 150 g chocolate shavings

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Thaw the raspberries in a sieve. Separate the egg, beat the egg yolk with water and sugar in a mixer on high speed for 4 minutes until frothy. Stir in the mascarpone a tablespoon at a time. Beat the egg whites with a pinch of salt until stiff and carefully fold into the cream. Divide the cream into two portions. Mix the first half with the drained raspberries to make a raspberry cream. Leave the second half without the fruit as the mascarpone cream. Prepare the sponge cake or cut your homemade cake horizontally into three pieces. Spread some of the raspberry cream on the first layer, place the second layer on top and spread the remaining raspberry cream on top. Place the third layer on top and spread the mascarpone cream on the top layer and along the sides of the resulting cake. Dust the top of the cake with cocoa powder and garnish with fresh raspberries. Decorate the sides with grated chocolate. The cake should be refrigerated before serving and eaten the same day.