Raspberry meringue cake

Ingredients for 1 servings:

• 200 g white chocolate coating
• 30 g cornflakes
• 60 g meringue(s), small
• 9 sheets of white gelatin
• 2 limes, organic
• 600 g raspberries
• 140 g sugar
• 250 g sour cream
• 200 g whipped cream

Instructions

Working time approx. 35 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 35 minutes

for snack fans

Thinly slice 40g of white chocolate coating with a vegetable peeler and set aside. Place the cornflakes in a freezer bag and roughly crumble with a rolling pin. Add the meringues and crumble again. Place both in a bowl. Chop the remaining chocolate coating and melt in a bain-marie. Add to the crumbs and mix. Press into a cake tin. Soak the gelatin. Grate the lime zest and squeeze out the juice. Wash and drain the raspberries, if necessary. Puree the raspberries, lime zest, and juice with the sugar and pass everything through a fine sieve. Squeeze out the gelatin and dissolve it. Stir in 5 tablespoons of raspberry puree. Stir into the remaining raspberry puree. Set aside 1/3 of the puree. Stir the sour cream into the remaining raspberry puree and chill for 15 minutes. Whip the cream until stiff peaks form. As soon as the raspberry puree begins to set, carefully fold in the cream. Spread the raspberry cream on the cake base. Chill for 10 minutes, then decorate with the remaining raspberry puree. Chill the cake in the refrigerator for at least 2 hours, then sprinkle with chocolate shavings.