Raspberry mascarpone cake

Ingredients for 1 servings:

• 3 eggs
• 3 tbsp water, hot
• 120 g sugar
• 70 g flour
• 70 g cornstarch
• ½ pack of baking powder
• 700 g raspberries, possibly frozen
• 2 cups of cream (200 g each)
• 500 g mascarpone
• n. B. sugar
• 100 ml cream, for the chocolate
• 200 g chocolate (Yogurette)
• Sugar
• Raspberries and Yogurette, for decoration

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours 10 minutes

Separate the eggs and beat the egg whites until stiff. Whisk the egg yolks, sugar, and water until the mixture is almost white. Sift in the flour, baking powder, and cornstarch, add the egg whites, and carefully fold everything in. It’s better to use a wooden spoon rather than a whisk. Bake in a springform pan at 160 degrees Celsius (convection oven) for about 30 minutes. Let cool. If the base is too high for you, you can cut it a little flatter. Some people prefer more of a base, but if it were up to me, I wouldn’t need any. Briefly mix the mascarpone and sugar (to taste). Fold in 2 cups of stiffly whipped cream. If using frozen raspberries, spread a thin layer of cream over the base to prevent it from becoming soggy from the raspberries. Spread the thawed raspberries on top, then spread the remaining cream on top. Melt the Yogurette in 100 ml of cream, ideally in a double boiler, then spread it over the cream. Garnish the cake with Yogurette or raspberries as desired, and chill for a few hours before serving. And don’t worry about the calories…