Stracciatella and raspberry cake

Ingredients for 1 servings:

• 4 eggs
• 250 g sugar
• 200 ml oil, neutral
• 200 ml milk
• 100 g chocolate shavings
• 300 g flour
• 1 packet of baking powder
• 500 g raspberries, frozen
• 200 g cream
• 1 packet of vanilla sugar
• 200 g sour cream
• 400 g cream
• 3 tsp vanilla sugar
• 50 g chocolate shavings

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 40 minutes

Base: Preheat the oven to 200°C (top/bottom heat). Grease a 28 cm springform pan only on the bottom, not the sides. Beat the eggs and sugar until thick and fluffy, then add the oil and milk while stirring. Briefly whisk the flour, baking powder, and chocolate sprinkles in a separate bowl, then add to the rest of the mixture. Pour the batter into the pan and bake on the second rack from the bottom for about 50 minutes (change the temperature to 180°C (fan oven). When the top of the cake starts to get dark, cover with aluminum foil and do the skewer test. When the base is completely cool, cut it in half lengthwise and place the bottom piece in a cake ring. Filling: Whip the cream with vanilla sugar until stiff, fold in the sour cream and raspberries (reserve a few for decoration), and spoon onto the base. Because the frozen raspberries make the mixture very dense, I press the mixture down with a spoon to avoid any air pockets—but not too hard, so the raspberries don’t get crushed. Put the lid on and remove the cake ring. Cover: Whip the cream with vanilla sugar until stiff, stir in the chocolate shavings, and spread them all over the cake. Spread the remaining raspberries on top and refrigerate the cake for about another hour.