Strawberry-raspberry cake

Ingredients for 1 servings:

• 300 g raspberries
• 300 g strawberries
• 200 g flour
• 1 tsp baking powder
• 275 g sugar
• 2 eggs
• 50 ml rapeseed oil
• 1 packet of vanilla sugar
• 1 bag of jelly, raspberry flavor
• 50 ml orange lemonade
• 150 ml strawberry juice
• 200 g sour cream
• 300 g yogurt
• 6 sheets of red gelatin
• 200 g cream
• some mint, for decoration

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Cooking/baking time approx. 25 minutes; Total time approx. 5 hours 25 minutes

with jelly and sour cream

Sort the raspberries, wash, hull, and finely dice the strawberries. Preheat the oven. Whisk together the flour, baking powder, 125g sugar, eggs, oil, vanilla sugar, and lemonade until smooth. Pour the batter into a springform pan lined with baking paper and bake for about 25 minutes at 160°C fan-assisted oven. Remove the cake base from the pan and let it cool. Heat the jelly powder with the strawberry juice and 100g sugar, stirring continuously, until the mixture thickens, then stir in the berries. Mix the sour cream, yogurt, and the remaining sugar. Soften the gelatin according to the instructions, dissolve it, and fold it into the yogurt and sour cream mixture. Whip the cream until stiff and fold in. Cut the cake base in half horizontally, place a cake ring or the springform pan around the bottom half of the cake base. Cover with half of the berry and jelly mixture. Spread half of the yogurt and sour cream mixture over the top. Place the other half of the cake base on top of the cake. Mix the remaining berries and yogurt mixture together and spread over the cake. Let the cake chill for at least 4 hours. Decorate with strawberries, raspberries, and mint, if desired.