Raspberry cream cake with sponge base

Ingredients for 1 servings:

• 225 g flour
• 1 ½ tsp baking powder
• 6 eggs
• 225 g sugar
• 2 tbsp water, boiling
• 1 pc. raspberries (frozen)
• 400 g cream
• 2 packs of cream stiffener
• 4 handfuls of chocolate shavings
• n. B. Sugar – Hearts

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

Preheat the oven to 180°C. For the sponge cake, sift flour and baking powder three times onto a piece of baking paper, then beat the eggs in a large bowl until frothy and gradually stir in the sugar. Mix in the flour and 2 tablespoons of boiling water with a metal spoon. Pour the batter into a springform pan and level the surface. Bake the sponge cake for about 30 minutes, until golden yellow and begins to pull away from the pan slightly (do the skewer test). Let it cool in the pan for 5 minutes, then turn out onto a wire rack and let it cool completely. Cut the cooled cake in half horizontally. For the filling, thaw the raspberries and mash about half (I usually put them in the microwave briefly so they’re completely thawed and soft). Whip the cream with the cream stabilizer (or vanilla sugar) until stiff peaks form. Stir the mashed raspberries into the cream until the cream turns pink. Then briefly stir in the whole raspberries. Spread about 1/3 of the raspberry cream on the bottom layer, place the top layer on top, and spread the rest of the raspberry cream over the entire layer. Decorate with chocolate shavings and sugar hearts, if desired. If you don’t want to bake the base yourself, you can also use store-bought sponge cake. The cake also tastes delicious with a chocolate base.