John Myers
Ingredients for 1 servings:
- 40 g butter, soft
- 75 g powdered sugar
- 1 packet of vanilla sugar
- 2 eggs
- 100 g wheat flour
- 2 tsp, leveled baking powder
- 20 g cocoa powder
- 3 tbsp milk
- 2 tbsp jam (raspberry jam)
- 2 packs of semolina (Dr. Oetker Sweet Meal, classic semolina porridge)
- 600 ml milk
- 150 g yogurt
- 500 g raspberries
- 1 pack of cake glaze, red
- 2 tbsp sugar
- 100 ml fruit juice
- 150 ml water
Instructions
Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes
low-fat
Beat the butter with a hand mixer (whisk) until smooth. Gradually add the sifted powdered sugar and vanilla sugar, stirring continuously. Beat in each egg on high for about 30 seconds. Mix the flour with the baking powder and cocoa powder and briefly stir in two batches, alternating with the milk, on medium heat. Bake on the oven rack in the lower third of a preheated oven (180°C) for 20 minutes. Remove the springform pan rim, turn the cake base out onto a wire rack, and let it cool on the baking paper. Peel off the baking paper and place the cake base on a cake plate. Place a cake ring around it. Spread the cake base with raspberry jam. Prepare the semolina pudding according to the package instructions, but use 600 ml of milk instead of 1 liter, and let it stand for 5 minutes. Then stir in the yogurt with a whisk. Spread the semolina mixture on the cake base and refrigerate for at least 2 hours. Meanwhile, sort the raspberries and top the cake with them. Prepare the glaze with sugar, fruit juice, and water and spread it over the raspberries using a tablespoon. Refrigerate the cake for another hour. Then carefully loosen the cake ring with a knife and remove it. Tips: You can also use frozen raspberries; thaw them on kitchen paper. Additionally, refine the glaze with 1-2 tablespoons of raspberry brandy.
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