Spaghetti cake with raspberry sauce

Ingredients for 1 servings:

• 125 g butter or margarine, soft
• 125 g sugar
• 1 packet of vanilla sugar
• 3 eggs
• 150 g flour
• 2 tsp baking powder
• 5 tbsp cream
• Fat and flour for the mold
• 400 ml milk
• 1 pack of pudding powder, cream (for cooking with 1/2 L milk)
• 200 g whipped cream
• 400 g marzipan paste
• 75 g powdered sugar
• 40 ml Amaretto
• 1 bottle of sauce (raspberry sauce 125 ml)
• 4 tbsp almonds, ground
• Lemon balm, for garnishing

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 45 minutes

Beat butter/margarine, sugar, and vanilla sugar until creamy. Add the eggs, one at a time. Mix the flour with the baking powder and stir in alternately with 5 tablespoons of the cream. Grease and flour a 28cm fruit-base tin. Pour the batter into the tin, smooth it out, and bake in an oven preheated to 175°C for approx. 20-25 minutes. Allow to cool and then remove from the tin. Mix the custard powder with 6 tablespoons of milk. Bring the remaining milk to a boil, stir in the custard powder, and bring to a boil again. Allow to cool. Whip the cream until stiff and fold into the pudding. Spread the mixture on the cake base. Mix the marzipan, icing sugar, and Amaretto. Press it through a potato ricer and spread it on the pudding. Pour a little raspberry sauce over it and garnish with almonds and lemon balm.