Romana Soup

Ingredients for 1 servings:

• 4 eggs
• 4 tbsp water
• 150 g sugar
• 1 packet of vanilla sugar
• 100 g flour
• 50 g cornstarch
• ½ pack of baking powder
• 1 packet of vanilla pudding powder
• 400 ml milk
• 2 tbsp sugar
• 2 cups of cream
• 2 packs of cream stiffener
• 1 packet of vanilla sugar
• 180 g raspberries, frozen
• 2 tbsp, heaped cranberries
• 2 tbsp, heaped sugar
• some white wine for soaking, optional
• 1 cup of cream for spreading
• 1 pack of chopped pistachios
• e.g. raspberries or cherries

Instructions

Working time approx. 1 hour; Rest period approx. 2 days; Cooking/baking time approx. 50 minutes; Total time approx. 2 days 1 hour 50 minutes

first served in 1954 in the trendy Café Roma (closed) in Munich

For the base, beat the eggs, water, sugar, and vanilla sugar with a mixer until frothy. Then mix together the flour, cornstarch, and baking powder and slowly fold into the egg mixture. Bake the dough at 175°C for about 40 minutes. Cut the cooled base in half horizontally. Prepare the vanilla pudding with the milk and sugar according to the package instructions, ideally the day before. Now whip the cream with the cream stiffener and the vanilla sugar and slowly fold into the cold pudding. Place the mixture in the refrigerator. Blend the raspberries, cranberries, and 2 tablespoons of sugar with a hand blender. Place a cake ring around the first layer and, if desired, soak the layer with a little white wine. Spread 1/3 of the raspberry mixture and 1/3 of the vanilla mixture on top. Repeat with the other 2 layers. The cake should rest in the refrigerator overnight. The next day, spread with the cream and decorate with pistachios, raspberries, or cherries.