Raspberry cake on a tray

Ingredients for 1 servings:

• 4 eggs
• 4 tbsp water, hot
• 175 g sugar
• 1 packet of vanilla sugar
• 150 g flour
• 50 g cornstarch
• 2 tsp baking powder
• 3 packs of red currant jelly with raspberry
• 300 g raspberries (frozen)
• 1 liter of water
• 600 g cream
• 3 packs of cream stiffener
• 7 sheets of gelatin
• 1 pack of cookies (butter cookies)
• e.g. powdered sugar
• e.g. lemon juice

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

For the batter, beat the 4 eggs with 4 tbsp of water for about 1 minute until frothy. Stir in the sugar and vanilla sugar and beat for about another 3 minutes. Mix the flour, cornstarch and baking powder, sift it onto the egg custard and fold it in. Spread the batter onto a baking tray lined with baking paper. Bake in a preheated oven at 200°C for about 15 minutes. For the topping, make the red fruit compote with 1 liter of water according to the package instructions. Add the raspberries to the hot mixture. Dissolve 7 leaves of gelatine according to the package instructions and stir it into the warm compote. Then spread this mixture on the sponge cake base and let it cool. Whip the cream with cream stiffener until stiff and spread evenly over the cake. Now top with the butter biscuits. Make a glaze from the powdered sugar and lemon juice if desired and then drizzle this on the biscuits.