Raspberry vanilla cake

Ingredients for 1 servings:

• 6 m.-sized eggs, room temperature
• 175 g flour
• 220 g sugar
• 50 g cornstarch
• 50 g butter, melted
• 1 tsp baking powder
• 1 packet of vanilla sugar
• 1 pinch of salt
• 500 g raspberries, frozen
• 1 sachet of instant drink powder (raspberry flavor)
• 2 sachets of vanilla pudding powder
• 400 ml water
• 2 tbsp sugar
• 1 pack of Gelatinefix
• 2 sachets of cream powder (Paradise Cream Vanilla)
• 3 cups whipped cream
• 2 cups sour cream
• 1 cup whipped cream
• 1 packet of vanilla sugar
• 1 pack of cream stiffener
• 125 g raspberries

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 40 minutes; Total time approx. 13 hours 40 minutes

fruity, summery cake

For the batter, first beat the eggs, sugar, vanilla sugar, and a pinch of salt on high speed for about 20 minutes until thick and creamy. Mix the flour, cornstarch, and baking powder together, sift into the egg and sugar mixture, and carefully fold in. Then add the melted, less-hot butter and mix in as well. Pour the batter into a 24cm springform pan lined with baking paper. Bake in a preheated oven at 175°C (top/bottom heat) for about 35-40 minutes. Do not open the oven door for the first 25 minutes, or the base will unfortunately collapse. After baking, you can reduce the temperature completely to prevent the sponge from collapsing, wedge a wooden spoon between the oven and the oven door, and let it cool. Then remove the sponge from the pan, wrap it in damp kitchen towels, and let it cool completely. Only cut it once it has cooled completely. It works best if it has rested overnight. For the vanilla cream, beat the whipped cream together with the paradise cream with a hand mixer on high for about 2 minutes until the mixture stiffens. Stir in the sour cream on low speed, chill the cream and divide it into two portions. For the raspberry filling, mix the drink powder with water, pudding powder and sugar and bring to a boil briefly. Remove the pan from the heat, stir in the frozen raspberries together with the gelatin fix, let the mixture cool and divide it into two portions. Divide the sponge cake twice horizontally. Place the first cake layer on a plate and place a cake ring around the layer. Spread the first half of the raspberry mixture evenly on top, then spread the first portion of the vanilla cream evenly on top. Then place the second layer on top. Repeat the process and place the third layer on top. Let the cake cool in the refrigerator for at least 2 hours. Whip the whipped cream with the cream stabilizer and vanilla sugar until stiff. Cover the entire cake with the stiffly whipped cream. Smooth off any excess with a pastry scraper until the surface is even. Pipe the remaining cream onto the cake using a cream syringe or piping bag and decorate with the raspberries. Then refrigerate the cake for at least 2 hours.