Raspberry-Lemon-Cream Cake

Ingredients for 1 servings:

• 45 g cornstarch
• 45 g flour
• 90 g sugar (1x 60 g and 1 x 30 g)
• ½ pack of vanilla sugar
• 3 tbsp water, lukewarm
• 3 eggs, separated
• 1 pinch of salt
• 3 cups whipped cream
• 3 cups sour cream
• 1 pack of jelly (lemon)
• 80 g sugar
• 2 packs of frozen raspberries, 300 g each
• 5 tbsp water

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

Beat the egg yolks with the lukewarm water until frothy. Add the 60g sugar and the vanilla sugar and beat for approx. 6-8 minutes until frothy. Beat the egg whites with a pinch of salt and the 30g sugar until stiff peaks form. Add 1/3 of the egg whites to the egg yolk mixture, sift the flour and cornstarch over them, and mix gently. Add the remaining egg whites and fold in gently. Line the bottom of a baking tin with baking paper. Pour in the batter and bake for approx. 15-20 minutes at 150°C (convection oven). Then let cool. Dissolve the lemon jelly in 5 tablespoons of water and let it swell. Then heat it up and stir in the sour cream and sugar. Whip the heavy cream until stiff peaks form and carefully fold in the sour cream mixture. Cover the cake base with 1/3 cream and sour cream mixture, 1/2 raspberries, 1/3 cream and sour cream mixture, 1/2 raspberries, and 1/3 cream and sour cream mixture. Refrigerate the cake for at least 2 hours. You can also stir the raspberries into the cream and sour cream mixture right away.