Raspberry love in delicate pink

Ingredients for 1 servings:

• 100 g butter, soft
• 100 g sugar
• 2 eggs
• 75 g flour
• 1 packet of vanilla pudding powder
• 2 tsp baking powder
• 2 tbsp milk
• Fat for the mold
• 250 ml water
• 1 pack of cake glaze, red
• 2 tbsp sugar
• 250 g raspberries
• 300 g fruit yogurt (raspberry)
• 4 tbsp raspberry jam
• 1 pack of gelatin powder
• 300 g cream
• 100 g cream
• e.g. raspberries

Instructions

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

fruity cake for Valentine’s Day or Mother’s Day – for a 1 liter heart shape –

Grease a 1-liter heart-shaped baking dish and refrigerate. Preheat the oven to 200°C (top/bottom heat). Beat the butter and sugar until fluffy. Beat in the eggs, one at a time. Mix the flour with the pudding powder and baking powder and stir into the butter mixture alternately with the milk. Pour into the cold heart-shaped baking dish and bake in the preheated oven for approximately 15-20 minutes. For the raspberry filling, prepare a glaze according to the package instructions and stir in the raspberries. Cut the base horizontally once and spread the raspberry filling on the bottom layer. Let cool slightly. Soften the gelatin. Mix the raspberry yogurt with the jam. Dissolve the gelatin and stir in about 2-3 tablespoons of raspberry yogurt. Then stir the gelatin mixture into the remaining yogurt. Whip the total of 400g of cream until stiff peaks form. Place the 100g for the garnish into a piping bag and refrigerate. Fold the remaining cream into the raspberry yogurt. Place the lid of the cake base on top of the cooled raspberry mixture and spread a thick layer of raspberry cream all over the cake. Garnish with the cream from the piping bag and the raspberries. Tip: Instead of raspberries, you could also use strawberries or other red berries of your choice.