Raspberry cream cake

Ingredients for 1 servings:

• 3 eggs, separated
• 150 g sugar
• 2 tsp baking powder
• 3 tbsp water, cold
• 150 g flour
• 1 pinch of salt
• 400 g raspberries, frozen
• 2 cups of cream
• 2 packs of cream stiffener
• 2 tbsp raspberry jam
• 2 packs of cake glaze, red
• n. B. Water, according to package instructions
• n. B. sugar, according to package instructions
• n. B. almond flakes
• e.g. vanilla sugar

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 10 minutes

Preheat the oven to 190°C (top/bottom heat). Beat the egg whites with a pinch of salt until stiff peaks and set aside. Beat the egg yolks with sugar and water on high for at least 5 minutes until very light and fluffy. Add the egg whites to the egg yolk and sugar mixture and carefully fold in. Mix the flour with the baking powder, sift, and fold into the mixture. Pour the sponge mixture into a 26 cm springform pan lined with baking paper. Bake immediately in the preheated oven on the middle rack for approx. 12-15 minutes. Remove from the oven and let cool. While the sponge is cooling, whip the cream with a sachet of cream stiffener and add vanilla sugar, if desired. Take approx. 7 heaped tablespoons of cream and fold in the jam. Halve the sponge with string. To do this, first make a cut all the way around the middle of the edge, insert a piece of string, and pull it through the base. Spread the jam and cream on the bottom layer, leaving a 1 cm border free. Place the second layer on top and sprinkle with a sachet of cream stiffener to prevent it from seeping through. Place a cake ring around the base and arrange the frozen raspberries (do not thaw) on top. If you only want one layer of raspberries, you will need less than the specified 400 g; if you like the fruit layer very thick, you may need a little more. Prepare the glaze according to the package instructions and spread it over the cake, tablespoon by tablespoon. There will usually be some glaze left over if you use 400 g of raspberries. Chill the cake and wait about 15 minutes. Remove the cake ring, spread the edges with the remaining cream, and sprinkle with almond flakes, if desired. Garnish the cake with whipped cream puffs. Tip: The cake also tastes very good if you add a vanilla-coconut mixture to the cream. There are mills available that contain both, allowing you to freshly grind vanilla and coconut.