Raspberry meringue cake

Ingredients for 1 servings:

• 6 eggs
• 200 g butter
• 200 g sugar
• 300 g sugar
• 250 g flour
• 1 packet of baking powder
• 100 ml milk
• 200 ml milk, 1 sachet of vanilla sauce powder without cooking
• Fat for the mold
• 200 g raspberries, fresh or frozen
• powdered sugar
• Raspberries
• Sugar pearls

Instructions

Working time approx. 50 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 50 minutes

Separate the eggs. Cream together the butter and 200g of sugar. Stir in the egg yolks one at a time. Mix the flour and baking powder and stir in alternately with 100ml of milk. Grease a 26cm springform pan and pour in half of the batter. Beat the egg whites until stiff peaks form, gradually adding 300g of sugar. Spread half of the meringue loosely over the batter, leaving a 2cm border. Bake in a preheated oven (175°C for electric ovens, 150°C for fan ovens) for about 35 minutes. Allow to cool. Clean the pan and repeat with the remaining batter and meringue. Sort the fresh raspberries and let them thaw on kitchen paper for about 20 minutes. Pour 200ml of milk into a mixing bowl rinsed with hot water. Add the cream powder and mix briefly with the whisk of a hand mixer. Then continue beating on full speed for 3 minutes. Fold the raspberries into the finished cream. Spread raspberry cream on a meringue base and chill for about 2 hours (not in the refrigerator). Place the second layer on top. Decorate the cake and dust with powdered sugar.