Raspberry cream sponge cake

Ingredients for 1 servings:

• 3 eggs
• 100 g sugar
• 1 packet of vanilla sugar
• 50 g flour
• 50 g cornstarch
• 1 tsp baking powder
• 2 packets of vanilla sugar
• 2 packs of cream stiffener
• 25 g sugar
• 2 cups whipped cream, approx. 400 g
• 1 cup of sour cream, approx. 200 g
• 1 lemon(s), zest
• 300 g raspberries
• 3 tbsp raspberry jam
• 200 g dark chocolate shavings
• 15 raspberries for decoration

Instructions

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

for a 26cm springform pan

Preheat the oven to 180°C fan/convection oven. For the vanilla sponge cake, separate the eggs and beat the egg whites until stiff. Gradually add the sugar and 1 sachet of vanilla sugar. Then gradually whisk in the egg yolks. Mix the flour, baking powder, and cornstarch together in a separate bowl, sift over the egg mixture, and carefully fold in. Line the bottom of a 26cm springform pan with baking paper, pour in the batter, and smooth it out. Bake the base in the preheated oven for about 30 to 40 minutes (test with a skewer). Allow the finished base to cool. This can be baked the day before. For the filling, grate the lemon zest and wash the raspberries. Mix the remaining vanilla sugar with a sachet of cream stabilizer and the sugar. Whisk 1 cup of cream with the sour cream in another bowl until semi-stiff, gradually adding the sugar mixture. Add the lemon zest and beat everything together until stiff. Whip the second tub of cream with the cream stiffener in another bowl until stiff peaks form and fold into the mixture. Carefully fold in the raspberries and a large portion of the chocolate shavings, reserving the rest for decoration. Chill the filling until ready to use. Remove the cooled sponge cake from the tin and cut it in half horizontally, making sure the bottom layer is slightly higher than the top layer. Crumble the top layer completely and set it aside for decoration. Place the bottom sponge cake on the work surface and spread the raspberry jam evenly over it. Spread the cream and sour cream filling in a dome shape over the base and spread the sponge cake flakes evenly over the cream, pressing down lightly. Chill the cake for about an hour. Decorate the chilled cake with the remaining chocolate shavings and raspberries.