Raspberry – Lemon – Cream Cheese – Cake

Ingredients for 1 servings:

• 10 eggs, separated
• 10 tbsp sugar
• 10 tbsp water, hot
• 10 tbsp flour
• 1 point flavoring (Citroback)
• 1 pt. flavoring (orange peel)
• 2 tbsp vanilla sugar
• 2 tsp baking powder
• 1 pkt. jelly (lemon, for 500 ml water)
• 250 ml water
• 300 g cream cheese
• 400 ml cream
• 2 tbsp vanilla sugar
• 80 g powdered sugar
• 1 pkt. jelly (raspberry, for 500 ml water)
• 250 ml water
• 300 g cream cheese
• 300 ml cream
• 1 pkt. gelatin powder
• 2 tbsp vanilla sugar
• 130 g powdered sugar
• 250 g raspberries, fresh
• 200 ml cream
• 12 pcs raspberries, fresh

Instructions

Working time approx. 45 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 45 minutes

Beat the egg whites until stiff. Beat the egg yolks with the sugar, vanilla sugar, Citro-back, and Orange-back until frothy. Add 10 tablespoons of hot water and continue beating. Then sift in the flour and baking powder, mix well, and finally fold in the egg whites. Pour the batter into a greased and floured springform pan and bake in a preheated oven at 170°C for about 30 minutes. Let it cool and cut in half. Place a cake ring or the cleaned rim of the springform pan around the bottom layer. To prepare the lemon filling: Beat the cream until stiff. Prepare the jelly with 250 ml of water. Let it cool, add the cream cheese, and mix until smooth. Stir in the sugar and vanilla sugar. Once the mixture is well chilled, fold in the cream. To prepare the raspberry filling: Prepare the same way as the lemon filling, but add 1 packet of gelatin powder. However, fold in the raspberries just before filling. Place the raspberry filling on the first layer and cover with the second layer. Spread the lemon cream on top. Place the third layer on top and refrigerate the cake for at least 5 hours. Remove the cake ring. Whip the remaining cream until stiff and spread it over the cake. Decorate with 12 beautiful raspberries.