Raspberry Cream Cake with Light Flour Base

Ingredients:

Cake Base:

• 5 eggs
• 3 tablespoons cane sugar
• 2 tablespoons vegetable oil
• 4 tablespoons fine spelt flour
• 2 tablespoons cocoa powder

Raspberry Layer:

• 300 grams frozen raspberries
• 2 tablespoons cane sugar
• Approximately 100 ml water
• 1 packet vanilla pudding mix (for cooking)

Vanilla Cream:

• 250 grams soft cottage cheese
• 250 ml heavy cream
• 100 grams mascarpone cheese
• Sugar, to taste
• Fresh raspberries for garnish

Instructions:

1. Begin with the cake base. Separate the egg whites from the yolks. Beat the egg whites with the cane sugar until stiff peaks form.
2. Gently fold in the egg yolks, oil, spelt flour, and cocoa powder until just combined.
3. Pour the batter into a prepared baking pan and bake at 180°C (356°F) for 10-15 minutes. Check doneness with a toothpick. Allow to cool completely, then slice horizontally to create two layers.

For the Raspberry Layer:

4. In a saucepan, combine the frozen raspberries and cane sugar. Bring to a simmer, stirring frequently. Sweeten further if necessary.
5. Dissolve the vanilla pudding mix in water and add to the raspberry mixture. Cook until thickened, then remove from heat and let it cool, stirring occasionally.

For the Vanilla Cream:

6. Whip the heavy cream to stiff peaks. Incorporate the cottage cheese and mascarpone, sweetening the mixture to your preference.
7. To assemble, spread half of the raspberry mixture over the first cake layer, followed by half of the vanilla cream.
8. Carefully place the second cake layer on top, then spread the remaining raspberry mixture and vanilla cream, taking care to keep the layers distinct.
9. Refrigerate the cake overnight to set.
10. Garnish with fresh raspberries just before serving. Enjoy your fluffy raspberry slices!

Remember to serve chilled for best texture and flavor!