Raspberry foam cake

Ingredients for 16 servings:

• 150 g flour (wheat flour)
• 50 g cornstarch
• 1 packet of baking powder
• 175 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 4 eggs
• 175 g butter
• 1 ½ packs of frozen raspberries
• 150 g sugar
• 2 bags of jelly
• 500 ml whipped cream

Instructions

Working time approx. 40 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 40 minutes

Mix the flour, cornstarch, and baking powder and sift it into a mixing bowl. Add the sugar, vanilla sugar, salt, eggs, and softened butter and mix to a smooth batter. Place a baking frame on a greased baking sheet and spread the batter onto the sheet. Bake in a preheated oven at approximately 180°C for about 20 minutes. Then let the cake cool. For the topping, sprinkle the raspberries with 75g of sugar and let it thaw. Drain well in a sieve, reserving the juice and making up to 800ml with water. Mix the jelly with the remaining sugar, add the measured liquid, and let stand for five minutes to swell. Heat the jelly while stirring until dissolved, and then chill. Whip the cream until stiff peaks form. When the jelly begins to thicken, fold in the cream. Sprinkle the cream stabilizer over the cooled base and scatter the raspberries on top. Spread the jelly and cream mixture on top and let it set for three to four hours. Carefully loosen and remove the baking frame with a knife. If desired, leave some raspberries behind and garnish the cake with raspberries and cream.