Raspberry cake with wafer rolls

Ingredients for 1 servings:

• 50 g sugar
• 1 packet of vanilla sugar (bourbon vanilla)
• 100 g butter
• 150 g wheat flour
• 500 ml milk (fruit milk with raspberry flavor)
• 1 bag of jelly (raspberry flavor)
• 50 g sugar
• 250 g mascarpone
• 200 g whipped cream
• 250 g wafer rolls (2 packs)
• 1 bag of jelly (raspberry flavor)
• 25 g sugar
• 250 g raspberries
• whipped cream
• Lemon balm

Instructions

Working time approx. 2 hours; Total time approx. 2 hours

Preheat the oven to 200°C (top/bottom heat) or 180°C (fan oven). For the dough, put the flour in a mixing bowl. Add the remaining dough ingredients and mix everything thoroughly using a hand mixer fitted with a dough hook, first briefly on the lowest speed and then on the highest speed. Then knead the dough briefly on a lightly floured surface. If the dough is sticky, wrap it in cling film and chill for a while. Roll out the dough on the base of a greased springform pan (26 cm in diameter), prick several times with a fork and bake for about 15 minutes. Remove the rim of the springform pan and let the base cool on a wire rack. For the filling, take 300 ml of the raspberry milk and set the rest aside for the topping. Mix the jelly with a little of the raspberry milk, add the sugar and heat while stirring until everything is dissolved, then let cool. Place the mascarpone in a bowl and mix with the remaining raspberry milk for the filling until smooth, then stir in the jelly. Place the cream in the refrigerator and as soon as it begins to set, whip the cream until stiff and fold in. Place the cake base on a cake plate, place a cake ring around it and place the wafer rolls, chocolate-side up, around the edge. Carefully pour in the raspberry cream, making sure the wafer rolls stay upright (you may want to spread a little cream on the base beforehand to help them stay upright). Refrigerate the cake for about 2 hours. For the topping, mix the jelly with the remaining raspberry milk (200 ml) and the sugar and heat gently, stirring until dissolved. Sort the raspberries, wash if necessary, and pat dry. Puree half of the mixture, strain through a sieve if desired, and stir into the jelly. Carefully spread the cream over the filling and refrigerate the cake for about 1 hour. Before serving, loosen and remove the cake ring. Decorate the cake with whipped cream, the remaining raspberries, and lemon balm.