Raspberry cloud cake

Ingredients for 1 servings:

• 3 egg yolks
• 100 g butter
• 1 tsp, leveled baking powder
• 1 tsp, heaped vanilla sugar
• 150 g wheat flour
• 2 tbsp powdered sugar
• Grease for the tray
• 3 packs of jelly with raspberry flavor (e.g. Galaretka)
• 875 ml water
• 500 g raspberries, fresh
• 250 g mascarpone, well chilled
• 3 tbsp powdered sugar
• 1 tsp vanilla sugar
• 500 g whipped cream
• 150 g sugar
• 3 egg whites
• 2 tbsp cornstarch
• 40 g almond flakes

Instructions

Working time approx. 1 hour; Rest time approx. 16 hours; Cooking/baking time approx. 30 minutes; Total time approx. 17 hours 30 minutes

Polish, somewhat elaborate

All ingredients for the dough should be chilled. Quickly knead the egg yolks, butter, baking powder, vanilla sugar, wheat flour, and powdered sugar into a dough with cold hands. Refrigerate for 1 hour. Lightly grease a 23 x 33 cm baking sheet and line with baking paper. Roll out the dough on the baking sheet, prick it with a fork, and refrigerate for 30 minutes. Then bake in a preheated oven at 200°C (top/bottom heat) for 30 minutes until golden brown. Allow to cool. Dissolve the jelly in the hot water. Allow to cool briefly and add the raspberries. As soon as the jelly begins to set, spread it on the cake base and smooth it with a spoon. Refrigerate. For the meringue, beat the egg whites until stiff. Gradually add the sugar. Finally, sift in 2 teaspoons of cornstarch and fold it in. Line the baking sheet with baking paper. Spread the egg white mixture on the baking paper. Sprinkle with flaked almonds. Let it dry for one hour at 140ºC (top/bottom heat). Increase or decrease the time as needed. Let it cool in the refrigerator for 2 hours. For the cream, the ingredients should be well chilled in the refrigerator for at least 12 hours. Mix all ingredients thoroughly. Prepare the cream last and use immediately. Remove the cake from the refrigerator and spread the mascarpone cream over the raspberry gala-retka layer.