Raspberry vanilla cake

Ingredients for 1 servings:

• 4 eggs
• 125 g sugar
• 1 packet of vanilla sugar
• 3 tbsp water, warm
• 75 g flour
• 15 g cornstarch
• 1 pack of vanilla pudding powder, or another 35 g cornstarch
• 1 ½ tsp baking powder
• 1 packet of vanilla pudding powder
• 400 ml milk
• 50 ml buttermilk
• 400 ml cream
• 40 g sugar
• 8 sheets of white gelatin
• 300 g raspberries, fresh or frozen
• 50 g powdered sugar
• 4 sheets of gelatin

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Cooking/baking time approx. 40 minutes; Total time approx. 4 hours 40 minutes

with a super delicious vanilla cream

For the base: Beat the egg yolks with the water and 60g of sugar until frothy. Beat the egg whites with the vanilla sugar and 65g of sugar until stiff, then mix into the egg yolk mixture. Fold the flour, baking powder, custard powder and cornstarch into the egg foam. Pour the mixture into a springform pan and bake for 25 minutes at 180°C fan-assisted oven. For the cream: Prepare the vanilla pudding from the custard powder, sugar, milk and buttermilk according to the package instructions and then let it cool (stirring occasionally to prevent a skin from forming). Whip the cream until stiff. Soften the gelatine and then gently heat it in a saucepan until completely melted (careful: do not boil). Stir a few spoonfuls of the cooled pudding mixture into the dissolved gelatine. Then quickly return this mixture to the pudding mixture and stir in. Carefully fold in the whipped cream and chill the cream until it has thickened slightly. For the glaze: Soften the gelatine. Purée the (thawed) raspberries with the icing sugar and heat in a saucepan (DO NOT boil). Add the previously soaked gelatine to the raspberry mixture and stir until completely dissolved. Allow the icing to cool and refrigerate until it has slightly thickened. Assemble the cake: Carefully cut the cooled base into 3 layers (two will work too). Place the rim of the springform pan around the bottom layer and spread half of the cream filling on top. Place the second layer on top and spread the remaining cream on top. Now put the lid on, pour the icing over the cake, and refrigerate for at least 3 hours (or overnight).