Raspberry cake with snowflakes

Ingredients for 1 servings:

• 2 eggs
• 75 g sugar
• 50 ml oil
• 150 g flour
• 2 tsp baking powder
• 4 tbsp milk
• 125 ml water
• 1 pinch of salt
• 1 tbsp sugar
• 3 tbsp flour, heaped
• 2 eggs
• 1 pinch of baking powder
• 500 g berries (frozen: thawed and drained!)
• 500 g yogurt
• 9 sheets of gelatin
• 250 ml cream
• 3 tbsp powdered sugar
• 250 g mascarpone
• 1 tbsp powdered sugar
• 150 ml cream

Instructions

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

fruity cake with choux pastry flakes

First, grease a 26 cm springform pan and chill. Preheat the oven to 200°C (top/bottom heat). Beat the eggs with the sugar until creamy, then add the oil. Mix the flour with the baking powder and stir in the milk. Pour the batter into the prepared pan and bake in the preheated oven for about 20 minutes. Let it cool. Meanwhile, for the flakes, bring the water, salt, and sugar to a boil in a saucepan. Add the flour all at once, mix to form a thick ball, and let it burn off while stirring until a white coating forms on the bottom of the pan. Transfer to a mixing bowl and beat in the eggs one at a time. Finally, stir in the baking powder. Line a baking sheet with baking paper and spread the batter thinly onto it. Bake in the oven, still at 200°C, for about 15-20 minutes until golden brown. Let it cool. For the filling, soak the gelatin according to the package instructions. Set half of the berries aside. Puree the rest and mix with the yogurt and powdered sugar. Dissolve the gelatin and stir in about 2-3 tablespoons of the berry cream, then stir the gelatin mixture into the berry cream. Refrigerate until the mixture begins to set. Then whip the cream until stiff and fold it into the cake. Remove the sponge cake base from the tin, cut it in half, and place the bottom layer on a cake plate, then place a cake ring around it. Spread the berry cream on top, place the top layer on top, and let it chill for at least 2-3 hours until the cream sets. Meanwhile, for the second cream, whisk the mascarpone and powdered sugar until smooth, whip the cream until stiff, and fold it in. Refrigerate. Tear the choux pastry base into flakes and set aside. Remove the cake ring – check that the cream is really stable – and spread the mascarpone cream all over the cake. Spread the choux pastry flakes as evenly as possible over the surface and dust thickly with powdered sugar. Keep refrigerated until ready to eat.