Raspberry Easter cake

Ingredients for 1 servings:

• 300 g raspberries, frozen
• 8 sheets of white gelatin
• 50 g powdered sugar
• 500 g yogurt (raspberry)
• 8 tbsp orange juice
• 500 ml whipped cream
• 1 cake base, Viennese base (three layers)
• 6 tbsp raspberry jam
• 6 tbsp pistachios, ground
• Marzipan bunnies or Easter eggs (or chocolate)

Instructions

Working time approx. 45 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 45 minutes

Thaw the raspberries. Soak the gelatin in plenty of cold water. Puree the raspberries with the powdered sugar and press through a sieve. Mix the puree with the yogurt. Heat 2 tablespoons of orange juice, dissolve the squeezed gelatin in it, and stir into the raspberry cream. Chill. When the cream begins to set, whip 350 ml of cream until stiff and fold in. Drizzle each sponge cake with 2 tablespoons of orange juice and spread 2 tablespoons of jam on each. Place a ring around one cake layer and spread 1/3 of the cream on it. Spread 1/3 of the cream on the second layer, and the remaining cream on the third layer. Now tap the cake plate lightly on the table to create small holes. Chill the cake for approx. 3-4 hours. Remove the cake from the ring. Whip the remaining cream until stiff, spread it over the edges, and decorate the cake if desired. Sprinkle the cake with pistachios and finish decorating with marzipan bunnies or eggs. TIP: You can also decorate it with sugar flowers or fruit to create a spring or summer cake.