INGREDIENTS

For the cake:

• 6 eggs, yolks and whites separated
• 250 g sugar
• 250 g flour
• 1 tablespoon baking powder
• 1/8 l oil and 1/8 l water, mixed

DIRECTIONS

• Mix half of sugar with egg whites and beat until soft peaks form.
• Beat other half of sugar with egg yolks until creamy.
• Slowly add oil-water mixture to yolks, mixing until fully combined.
• Carefully fold in flour and egg whites.
• Bake at 175° C for approx. 15 minutes.

Curd cheese-raspberry layer:

Make curd cheese cream by mixing 500 g curd cheese, 250 g sugar and 8 leaves of gelatine. Spread over baked cake bottom and allow to set until firm.

The raspberries are then added on top of the curd cheese cream layer. Warm 500 g raspberries, puree and add 8 leaves of gelatine. Allow to set until semi-firm and then spread over curd cheese cream layer.