Raspberry cream cake

Ingredients for 1 servings:

• 450 g sugar
• 300 g flour
• 6 m.-sized eggs
• 2 cups of cream
• 1 packet of vanilla sugar
• 2 packs of cream stiffener, if necessary
• 1 pinch of baking powder
• 500 g raspberries, fresh or frozen
• 500 g mascarpone
• Margarine or butter for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Sponge cake with raspberry cream

For the sponge cake, first beat the 6 eggs with a mixer until frothy. Add 300g of sugar and 1 sachet of vanilla sugar and beat together until frothy. Mix the baking powder with the flour and then gradually add to the egg and sugar mixture. Mix everything well so that there are no lumps. Now pour the batter into the greased springform pan and bake for approx. 40 minutes at 200°C (top/bottom heat, preheated) until golden brown. Use a string to divide the cooled base horizontally once. For the raspberry cream, whip 2 cups of cream with or without cream stiffener until stiff peaks form. Then stir in 150g of sugar. If you need white cream for decoration later, please set aside a few spoonfuls now. Do the same for the raspberries. If not now, simply stir the mascarpone and then the raspberries into the cream. Spread half of the cream between the layers and the rest around the outside. Then decorate the cake as desired and serve.