Raspberry vanilla cream cake

Ingredients for 1 servings:

• 2 eggs
• 1 tbsp vanilla sugar
• 100 g sugar
• 100 g flour
• 1 tsp baking powder
• 500 g yogurt, vanilla
• 100 g sugar
• 2 points gelatin
• 400 ml sweet cream
• 600 g raspberries, frozen or fresh raspberries
• 1 point red fruit compote, for cooking
• Sugar

Instructions

Working time approx. 40 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 40 minutes

Separate the eggs. Beat the egg yolks with a little water until frothy. Then fold in the sugar, vanilla sugar, sifted flour with baking powder, and finally the stiffly beaten egg whites. Bake at 160°C (fan oven) for about 20 minutes. Let the base cool and place on a cake plate. Form a cake ring around the base. Mix the vanilla yogurt with the sugar and add the dissolved gelatin. When the mixture has set, fold in the stiffly whipped cream and spread over the base. It’s best to refrigerate it overnight. The next morning, add the thawed raspberries to the mixture. Prepare the red fruit compote powder with sugar according to the package instructions and, once cooled slightly, pour it over the raspberries. Refrigerate for 3-4 hours to allow it to set.