Raspberry meringue cake

Ingredients for 1 servings:

• 2 m.-sized eggs
• 65 g sugar
• ½ pack of pudding powder, vanilla
• 50 g flour
• 1 pinch of baking powder
• 750 g cream
• 100 g meringue(s) (ready-made)
• 300 g raspberries (fresh or frozen)
• 50 g dark chocolate coating

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Separate the eggs. Beat the egg whites with the sugar until stiff and fold in the egg yolks. Sift over the vanilla pudding powder, flour and baking powder and fold in loosely. Pour the batter into a springform pan lined with parchment paper and bake at 200°C for approx. 15 minutes. Remove the base from the pan, peel off the baking paper and let it cool. Then place a cake ring upside down. Beat 500g of cream until stiff. Spread ¼ of it on the cooled sponge cake. Crumble the meringues and spread half of it on the cream. Sprinkle the raspberries on top and sprinkle with the remaining meringues. Now spread the remaining cream evenly over the cake. Melt 50g of dark chocolate, put it in a small freezer bag, cut off a small corner and spread the chocolate in a lattice pattern on the cake. Whip the remaining cream until stiff and, once the chocolate has set, decorate the edge with thick tufts of cream. This cake can also be baked as a domed cake. To do this, bake a sponge cake with twice the ingredients. Once cooled, cut the base in half. Place one half in the domed cake, spread the filling as described above, and cover with the other half of the base. Chill the cake for 5 hours, turn it out, and cover with cream and decorate.