Raspberry cream cake

Ingredients for 1 servings:

• 2 egg yolks
• 90 g sugar
• ½ pack of vanilla sugar
• 2 egg whites
• 2 tbsp water
• 75 g wheat flour (type 405)
• 50 g cornstarch
• 2 tsp, leveled baking powder
• 200 g raspberries, fresh or frozen
• 20 g sugar
• 200 g whipped cream
• Butter or margarine for the mold
• Flour for the mold

Instructions

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

very simple, for 3 – 4 people

Preheat the oven to 180°C (top/bottom heat). Grease a small springform pan with butter or margarine and flour. Using a hand mixer, beat the egg yolks with 45g of sugar and the vanilla sugar until frothy. In another bowl, beat the egg whites with 2 tablespoons of water until stiff peaks form, gradually adding the remaining 45g of sugar. Drop the egg whites into a mound on top of the egg yolk mixture and fold in with a wooden spoon (not a hand mixer!). Mix the flour with the cornstarch and baking powder and sift it over the egg yolk and egg white mixture. Fold in again with a wooden spoon. Pour the batter into the springform pan and smooth it down. Place in the preheated oven and bake on the middle shelf for about 25-30 minutes. Let it rest in the pan for another 10 minutes, then remove from the pan and let it cool on a wire rack (ideally several hours or overnight—but at least half an hour). Cut the cake base in half. For the cream, whip the cream with 20g of sugar until stiff. Mash the raspberries (if frozen, thawed) with a fork and mix in. Spread some of the cream over the cake bases. Assemble the cake and cover with the remaining cream. Refrigerate the cake until ready to serve. Tip: This preparation makes the cake very pink and less sweet. You can, of course, use more or less raspberries and sugar for the cream, depending on your taste.