Raspberry sour cream cake

Ingredients for 1 servings:

• 4 m.-sized eggs
• 270 g powdered sugar
• 2 packets of vanilla sugar
• 125 ml eggnog
• 125 ml oil
• 180 g flour
• 1 tsp, heaped baking powder
• 8 sheets of white gelatin
• 500 g sour milk
• 1 lemon(s), untreated, grated peel and juice
• 500 ml whipped cream
• 300 g raspberries (frozen)
• 1 pack of cream stiffener
• possibly grease for the mold

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Total time approx. 5 hours

For the batter, beat the eggs with 170g powdered sugar and 1 sachet of vanilla sugar using a hand mixer fitted with a whisk until frothy for 1 minute. Stir in the egg liqueur and oil. Mix the flour with the baking powder, sift it over the cake and stir it in. Pour the batter into a springform pan (Ø 26cm, base greased or lined with baking paper) and place the pan on the oven rack. Bake in a preheated oven at 180°C top/bottom heat (fan: approx. 160°C, gas mark 2-3) for approx. 40 minutes. Remove the base from the pan, turn out onto a wire rack lined with baking paper and allow to cool. Then peel the baking paper off the base of the pan and cut the base in half horizontally. For the cream, soften the gelatine according to the package instructions. Mix the sour cream with 100g powdered sugar, lemon juice and lemon zest. Lightly squeeze the gelatine, dissolve it in a small saucepan over low heat while stirring (do not boil!), and mix it with a little of the sour cream mixture (to even out the temperature). Then stir it into the remaining sour cream mixture to avoid lumps. Chill the mixture. When it begins to set, whip 250 ml of cream until stiff and fold in. Finally, fold in the frozen raspberries. Place the bottom layer on a cake plate and place a cake ring or the cleaned springform pan around it. Pour in the raspberry cream, smooth it out, and place the top layer on top. Chill the cake for about 3 hours. To top, whip 250 ml of cream with vanilla sugar and cream stabilizer until stiff. Carefully loosen and remove the cake ring or springform pan. Finally, cover the cake completely with the cream. Tip: To dust, place a few strips of baking paper on the surface of the cake just before serving, leaving some space between them, and dust the surface with cocoa powder. Then carefully remove the paper strips.