Raspberry cream heart

Ingredients for 1 servings:

• 300 g raspberries
• 2 eggs
• 2 tbsp water, cold
• 175 g sugar
• 1 pinch of salt
• 2 packets of vanilla sugar
• 75 g flour
• 1 tsp baking powder
• 8 sheets of gelatin
• 500 g yogurt
• 250 ml whipped cream
• 1 pack of cake glaze, red, 250 ml
• 150 ml water
• 100 ml raspberry syrup

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Cooking/baking time approx. 20 minutes; Total time approx. 5 hours 20 minutes

Mother’s Day cake

Line the base of a 26 x 6.5 cm heart-shaped cake ring with baking paper. Separate the eggs. Beat the egg whites with cold water until stiff, then add 75 g of sugar, 1 sachet of vanilla sugar, and the salt. Stir in the egg yolks. First mix the flour with the baking powder, then sift it onto the egg cream and fold it in. Pour the mixture into the prepared baking pan and smooth it down. Bake in a preheated oven at 175 °C for 15-20 minutes. Fan-assisted baking is NOT suitable! Allow to cool, run a sharp knife around the edge, and loosen the base from the pan. Remove the baking paper and replace the baking ring around the base. Soak the gelatin in cold water. Purée or blend the raspberries and mix with 100 g of sugar, 1 sachet of vanilla sugar, and the yogurt. Squeeze out the gelatin, dissolve it over a double boiler, then mix it with a little yogurt cream and then mix it with the remaining cream. Whip the cream until stiff and fold in. Pour the cream into the base of the tin, smooth it out, and then chill for at least 2 hours. Combine the icing powder with 150 ml of water and the raspberry syrup. Bring to a boil while stirring. Let it cool slightly and then carefully spread it evenly over the cream. Then chill for another 2 hours. 180 kcal per piece (1/16).