John Myers
Ingredients for 1 servings:
- 3 eggs
- 195 g sugar
- 100 g butter, melted
- 100 g flour
- 100 g drink powder for milk drinks (raspberry flavor)
- 1 cup sour cream
- 2 cups of cream
- 3 packs of cream stiffener
- 400 g raspberries (frozen)
- 1 pack of cake glaze, red
- ¼ liter raspberry juice
Instructions
Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours
Separate 2 eggs, beat the egg whites until stiff, then beat the egg yolks with the third whole egg and the sugar until frothy. First fold in the flour, then the stiffly beaten egg whites, and finally the melted butter. Pour into a springform pan (26 cm diameter). Bake in a preheated oven at 170°C (top/bottom heat) for about 40 minutes (use a skewer to test). Mix the drink powder with the sour cream. Beat the cream with the cream stiffener until stiff and fold in. Place a cake ring around the base and spread the cream on the base. Spread the slightly thawed raspberries on the cream. Prepare 1/4 liter of raspberry juice with the cake glaze and cover the raspberries evenly with it. The cake should rest in the refrigerator overnight.
Facebook Comments