Raspberry-Mascarpone Wrap Cake

Ingredients for 1 servings:

• 4 m.-sized eggs
• 200 g sugar
• 2 packs of pudding powder, boubon-vanilla
• 100 g flour
• 1 tsp, leveled baking powder
• 450 ml milk
• 9 sheets of white gelatin
• 250 g mascarpone
• 500 g raspberries (fresh or thawed)
• some lemon peel, grated
• 4 tbsp liqueur, raspberry liqueur (not raspberry brandy)
• 750 ml cream
• 2 packs of cream stiffener
• 2 packets of vanilla sugar
• Raspberries
• Lemon balm leaves

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 10 minutes; Total time approx. 1 day 40 minutes

Separate the eggs. Beat the egg whites until air bubbles form, then add 130g of sugar and beat the egg whites until stiff peaks form. Whisk the egg yolks and carefully fold in. Sift together 1 sachet of Bourbon vanilla pudding powder, flour, and baking powder and fold in loosely. Spread the batter onto a baking sheet lined with baking paper and bake at 200°C (top and bottom heat) for approx. 7-10 minutes. Do not bake too firmly, as the base will need to be rolled out. Once the baking time is over, turn the base out onto a large board lined with baking paper, cover with a kitchen towel, and allow to cool. For the pudding filling: Soak 3 sheets of gelatine. Mix 1 sachet of Bourbon vanilla pudding powder with 50ml of milk, bring the remaining milk to a boil with 40g of sugar, stir in the mixed pudding powder, bring the pudding to a boil, and then fold in the firmly squeezed gelatine. Then allow to cool. Stir the mascarpone into the cold pudding. For the raspberry filling: Soak 6 sheets of gelatine. Mix 300g raspberries with 30g sugar, a little grated lemon zest, and 4 tbsp raspberry liqueur (not raspberry brandy) and pass the mixture through a sieve. Squeeze out the gelatine, dissolve it, and mix it into the raspberry mixture. Carefully fold in the remaining raspberries. Spread the raspberry mixture on the sponge cake. Spread the pudding/mascarpone cream over it. Cut the cake into 6 equal-width strips (approx. 6 x 30 cm). Roll up the first strip and place it in the center of a cake plate. Place strips around it, one by one, starting right at the base. Whip 750g cold whipped cream with 2 packets of cream stabilizer and 2 packets of vanilla sugar until stiff. Cover the cake with approx. 500g of cream and pipe a design with the remaining cream. Decorate the cake with raspberries and lemon balm leaves.