Raspberry cake, gluten-free

Ingredients for 1 servings:

• 3 eggs
• 3 tbsp water, warm
• 75 g sugar, preferably raw cane sugar or coconut blossom sugar
• 1 tsp oil
• 100 g ground almonds
• 50 g cornstarch
• 1 tsp baking powder
• 1 pack of vanilla pudding
• 500 ml milk
• 2 tablets Stevia or 1 tbsp sugar
• 1,000 g raspberries, frozen
• 3 tbsp raspberry jam, preferably homemade
• 6 tablets of Stevia or 3 tbsp sugar
• 3 packs of cake glaze, red
• 100 g almonds, chopped or slivered
• n. B. Butter for the mold

Instructions

Working time approx. 1 hour; Rest time approx. 10 hours; Cooking/baking time approx. 20 minutes; Total time approx. 11 hours 20 minutes

Already reduced in sugar, replaced with Stevia – children and adults love this cake!

Preheat the oven to 190°C (fan/convection oven). Grease the bottom of a 28cm springform pan with butter or line with baking paper. For the sponge base, beat the eggs with the water until very fluffy (approx. 3-5 minutes). Slowly add the sugar and whisk for another 3-5 minutes. Carefully add the oil. Mix the almonds, cornstarch, and baking powder and fold into the cream in portions. Pour the batter into the springform pan, carefully smooth it out, and bake for approx. 20 minutes. It’s best to let the sponge cool in the springform pan on a wire rack, then remove it. While the cake is in the oven, prepare the pudding. Whisk together the milk, pudding mix, and stevia, stirring constantly until boiling and thickening. Remove from the heat and transfer to a cold container (over a cold water bath if necessary) and allow to cool, stirring occasionally. Place a cake ring around the sponge base. Spread the jam onto the cooled sponge cake base. Spread the cooled custard over the jam, about 3-5 mm thick if desired (spilling the rest into small bowls and serving separately). Spread the frozen raspberries over the custard. Prepare the glaze with stevia or sugar according to the package instructions, let it cool briefly, and pour it over the raspberries. Chill the cake, ideally overnight in the refrigerator. Remove from the oven 2 hours before serving. Prepare the cake at least 3-4 hours before eating so that all the frozen raspberries in the prepared cake are thawed. Before serving, remove the cake ring and coat the edges with almonds. Serve with whipped cream, if desired. Enjoy!