Raspberry cream cake

Ingredients for 1 servings:

• 5 eggs
• 125 g sugar
• 100 g flour
• 50 g cornstarch
• ½ pack of baking powder
• 500 g raspberries, frozen
• 250 g mascarpone
• 200 g sour cream
• 400 g whipped cream
• 3 sheets of gelatin
• 50 g sugar
• 4 points cream stiffener
• some powdered sugar

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours 40 minutes

simply brilliant

Beat the eggs and sugar for 10 minutes (!) until the mixture has thickened considerably. Then carefully sift in the flour, cornstarch, and baking powder and fold in. Pour into a springform pan lined with baking paper and bake at 150 degrees Celsius for about 40 minutes. Since my oven is very hot, please do the toothpick test to see if the base is cooked through. Allow to cool. For the cream, soak the gelatine leaves in a cup of cold water for about 10 minutes. Beat the cream with 2 packets of Sahnefest (whipping cream stabilizer) until stiff peaks form. Mix the sour cream, mascarpone, and sugar until creamy. Squeeze out the gelatine and dissolve it in a little hot water. Add about 1 tablespoon of the cream to the gelatine and stir to cool it down. This prevents lumps from forming. Then immediately stir it into the cream with a mixer. When the cream starts to set, fold in the cream. Cut the cooled base in half and place the lid upside down on a cake plate. Secure the springform pan rim around the base again. Sprinkle the two remaining cream stiffener packets over the base. This prevents the base from soaking. Spread the raspberries on top, then spread the cream over it and place the second half of the sponge cake on top. Refrigerate for a while to allow the cream to set. Remove the springform pan rim and sprinkle with powdered sugar.