Raspberry cake with ahoy soda

Ingredients for 1 servings:

• 2 eggs
• 2 tbsp water, hot
• 80 g sugar
• 1 packet of vanilla sugar
• 50 g flour
• 30 g cornstarch
• 1 tsp, leveled baking powder
• 2 cups sour cream
• 500 g raspberries, fresh
• 2 cups of cream
• 2 packs of cream stiffener
• 2 packs of drink powder (Ahoibrause raspberry flavor)
• 1 ½ bars of chocolate (Ritter Sport yogurt)

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

for a 26cm springform pan, quick and easy

For the sponge cake, beat eggs and water with a hand mixer on high speed until frothy. Mix the sugar and vanilla sugar, sprinkle in while stirring, and beat for at least 4 minutes until creamy. Mix the flour, cornstarch, and baking powder, sift onto the egg custard, and mix briefly on the lowest speed. Pour the batter into a springform pan (26 cm diameter). Bake in a preheated oven at 180°C (top/bottom heat) for about 15 minutes. Allow to cool. For the topping, mix the sour cream and spread it on the sponge base, then scatter the raspberries on top. Whip the cream with the cream stiffener until stiff, stir in the fizzy powder, and sprinkle it on top of the raspberries. Grate the chocolate and spread it on top of the cream.