Raspberry cream cake with sour cream

Ingredients for 1 servings:

• 100 g flour
• 4 eggs, room temperature
• 120 g sugar
• 1 pinch of salt
• 40 g cornstarch
• 1 ½ tsp baking powder
• 200 g sour cream
• 300 g raspberries, fresh or frozen, 80 g of which go to the cream, the rest is decoration
• 80 g sugar
• 1 packet of vanilla sugar
• 30 g Gelatinefix cold-soluble (instant gelatin), or Agartine, please follow the package instructions!
• 200 g cream
• 200 g raspberries, fresh, possibly up to 250 g
• 300 g cream
• 2 packs of cream stiffener
• 1 packet of vanilla sugar
• Chocolate shavings, white
• powdered sugar

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 10 minutes

For a 24 cm springform pan

Sponge cake: First, we need a light and airy sponge cake. Beat the eggs until foamy, then gradually add the sugar, beating the mixture until light and thick. Sift in the flour, cornstarch, salt, and baking powder and briefly mix or fold everything in. Don’t overmix the batter, as this prevents the air from escaping. This ensures the base is beautifully light and fluffy. Transfer the batter to a 24cm springform pan lined with baking paper and bake at 160°C (fan oven) for 35-40 minutes. After baking, the sponge cake should cool completely. Raspberry filling: Once that’s done, puree fresh or frozen (already thawed) raspberries with vanilla sugar and sugar, then pass the mixture through a fine sieve into a large bowl. Then add the sour cream to the raspberry puree and mix well. To ensure the mixture is firm enough to slice, the instant gelatin is then added. To make the filling more airy, the whipped cream is whipped and folded into the cream. The cake base is then placed upside down on a cake plate and cut in half horizontally. To prevent the cream from running out of the cake later, an adjustable cake ring should be placed around it. This allows the cream to be spread over the base and the other half of the base to be placed on top as a lid. After about 5 hours in the refrigerator, the cream will be firm and the cake ring can be removed. Decoration: For the cream decoration, mix the cream stiffener with the vanilla sugar and add it to the cream while whipping. Then the raspberries are pureed (passed through a fine sieve) and stirred into the cream. The cake is then ready to be covered and decorated. White chocolate shavings or chocolate shavings and the fresh raspberries with a touch of powdered sugar go well with decorations.