Raspberry Cake Doris

Ingredients for 1 servings:

• 2 tbsp water, hot
• 2 eggs
• 100 g sugar
• 100 g flour
• ½ tsp baking powder
• ½ liter cream
• ¾ cup(s) powdered sugar
• 3 packs of cream stiffener
• 200 g cream cheese
• 400 g raspberries, frozen
• ⅛ liter of water
• ⅛ liter syrup (raspberry)
• 1 pack of cake glaze, red
• ⅛ liter of water
• ⅛ liter syrup (raspberry)

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Raspberry cream cake

Base: Beat 2 egg whites and 2 tablespoons of hot water until stiff, gradually adding the sugar. Stir in the beaten egg yolk, sift the flour mixed with the baking powder over the cake, and carefully fold it in. Bake in a springform pan (lined with baking paper; no grease!) at 180 degrees Celsius for 20 to 25 minutes. Cream topping: Lightly beat 1/2 liter of cream, 3/4 cup of powdered sugar, and 3 packets of cream stiffener. Add 200g of crushed cream cheese; beat until stiff and spread over the cooled base (in the rim of the springform pan or cake rim). Spread approximately 400g of frozen raspberries over the cream topping. For the first topping, make a cake topping from 1/8 liter of water, 1/8 liter of raspberry syrup, and 1 packet of red cake topping powder and spread it over the fruit. Make the same topping again and spread it over the mixture. Important: Don’t try to make double the amount of glaze at once! Refrigerate; you can also make it the day before. The preparation sounds a bit complicated, but the results speak for themselves. No one tries this recipe just once.