Raspberry Milka cake

Ingredients for 1 servings:

• 3 eggs
• 125 g sugar
• 200 g hazelnuts, ground
• 100 g chocolate (milk)
• 600 g raspberries, frozen or fresh
• 2 packs of cake glaze, red
• 2 cups of cream
• 2 packets of vanilla sugar
• 2 packs of cream stiffener
• some breadcrumbs for the mold
• some butter for the mold
• some cocoa powder, for dusting

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Mix the eggs, sugar, hazelnuts, and the finely grated Milka chocolate bar thoroughly. Grease a springform pan and sprinkle with breadcrumbs. Pour in the batter. Bake at 180°C to 190°C for approximately 20-25 minutes. Remove from the pan and allow to cool thoroughly. Place a cake ring around the cake base. Arrange the raspberries on top (if frozen, it’s best to thaw them overnight in the refrigerator and let them drain) and spread the glaze (prepared according to the package instructions) over the top (1 pack is a bit too few, 2 packs are a bit too many; you’ll have to try it yourself! I always make 2 and always have some leftovers). Whip the sweet cream with the vanilla sugar and cream stabilizer until stiff and pour over the cooled glaze. Dust with cocoa powder.