Raspberry Panna Cotta Cake

Ingredients for 1 servings:

• 175 g butter
• 200 g sugar
• 1 pinch of salt
• 1 lemon(s), untreated, zest
• 4 eggs
• 200 g flour
• 2 tsp baking powder
• 7 tbsp milk
• 6 sheets of white gelatin
• Water for soaking
• 850 g whipped cream
• 3 packets of vanilla sugar
• 300 g raspberries (frozen)
• 50 g almond flakes
• 3 tsp, heaped jam (raspberry jam)
• Fat for the mold
• Breadcrumbs for the form

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 55 minutes

Cream together the softened butter, 100g sugar, salt, and lemon zest. Separate the eggs and gradually beat in the egg yolks. Combine the flour and baking powder and briefly beat in along with the milk. Beat the egg whites until stiff. When the egg whites begin to stiffen, slowly add 25g of sugar while stirring constantly. Gradually fold the beaten egg whites into the egg yolk mixture. Pour the batter into a greased and breadcrumb-coated springform pan. Smooth the surface and bake in a preheated oven at 175°C (top/bottom heat) for 20-25 minutes. Remove from the oven and let cool. Soften the gelatine in cold water. Bring 400g cream, 75g sugar, and 2 sachets of vanilla sugar to a boil in a saucepan. Simmer for about 5 minutes. Pour into a bowl and slowly stir in the squeezed-out gelatine. Let the cream cool. Meanwhile, whip 250g of cream until stiff. When the cream begins to set (after about 1 hour), fold in the whipped cream and then carefully mix in the raspberries. Cut the base in half using a large knife or a piece of string. One half can be frozen. Place a cake ring around the base and spread the cream on it. Chill the cake for another two hours. Whip 200g of cream until stiff and stir in the raspberry jam. Spread the mixture evenly over the cake, making wavy lines with a fork. Toast the flaked almonds in a dry pan and sprinkle them on top.