Raspberry cream cake (fast version)

Name: Raspberry cream cake (fast version)
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 3 Eggs (size M); 50 g Sugar; 1 package Vanillin sugar; 75 g Flour; 25 g Cornstarch; 100 g Raspberry Jelly; 400 ml Milk; 1 package (60 g each) "Chocolate Mousse" and "Vanilla Mousse" cremepulver."; 300 g Raspberries; baking paper

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

3 Eggs (size M)
50 g Sugar
1 package Vanillin sugar
75 g Flour
25 g Cornstarch
100 g Raspberry Jelly
400 ml Milk
1 package (60 g each) "Chocolate Mousse" and "Vanilla Mousse" cremepulver."
300 g Raspberries
baking paper

Directions

1
Separate eggs. Beat egg whites until stiff. Add sugar and vanillin sugar. Stir in egg yolk. Mix flour and starch, sieve over it and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper.
2
Fill in the sponge mixture and smooth it down. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for approx. 15 minutes. Let cool off. Cut the sponge cake base once. Warm up the raspberry jelly and spread on the bottom cake base.
3
Put the floor on top. Beat 200 ml milk and dark powder for 3 minutes until creamy. Spread over the dough. Chill for 1 hour. Sort the berries. Beat light powder and 200 ml milk for 3 minutes until creamy.
4
Spread the berries, except for a few for decoration, on the dark cream. Spread light cream on top. Chill for 1 hour. Decorate with the remaining raspberries. Makes about 12 pieces.