Raspberry stracciatella cake

Ingredients for 1 servings:

• 3 egg whites
• 3 tbsp water
• 100 g sugar
• 3 egg yolks
• 60 g flour
• 80 g hazelnuts, grated
• 1 tsp baking powder
• 30 g chocolate shavings
• 3 tbsp jelly (raspberry)
• 400 g yogurt (vanilla)
• 250 g mascarpone
• 100 g powdered sugar
• 8 sheets of gelatin
• 250 ml whipped cream
• 50 g chocolate shavings
• 200 g raspberries, fresh or frozen
• n. B. Icing sugar for dusting
• Fat for the mold

Instructions

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

made very easy

For the batter, beat the egg whites with the water until stiff. Continue beating, gradually add the sugar and mix well. Add the egg yolks and mix in. Mix the flour, hazelnuts, baking powder, and chocolate shavings and carefully fold in. Pour the batter into a greased springform pan (26 cm diameter) and smooth it out. Bake in a preheated oven at 180°C for about 20 minutes. Then let it cool. For the topping, mix the vanilla yogurt with the mascarpone and powdered sugar well. Soak the gelatin leaves in cold water, then squeeze out the excess water and dissolve it according to the package instructions. Stir into the cream. Beat the cream until stiff and mix in with the chocolate shavings. Finally, carefully mix in the raspberries. Cut a 1/2 cm thick layer off the cooled cake base and finely crumble it. Place the cake base on a cake plate and spread the raspberry jelly evenly over it. Then place a cake ring around it. Spread the cream on top and smooth it out. Sprinkle the cake crumbs evenly over the cake and press them down lightly. Then refrigerate the cake for several hours. Carefully remove the cake ring and dust the cake with powdered sugar, if desired.