Preparation
For the layers:
1. Preheat the oven to 180°C.
2. Melt the butter and let cool.
3. Separate the eggs.
4. Beat the egg yolks, 4 tbsp warm water, sugar, and vanilla sugar until fluffy.
5. Stir the butter into the egg yolk mixture.
6. Beat the egg whites with salt until stiff and fold into the egg mixture.
7. Mix the flour, cornstarch, and baking powder and fold in. Best to divide the batter between two tins lined with parchment paper (Ø 20cm). Into the oven for 30-40 minutes. Then let cool completely.
For the cream:
1. Whip the cream with the cream stabilizer until stiff.
2. Mix the cream cheese with powdered sugar and fold in the whipped cream. Best to chill again for 1 hour.
Finishing:
1. Halve the layers before stacking.
2. Place the first layer on the cake plate, place the cake ring around the layer, pipe a dam of cream around the edge, and fill the inside with 1/3 of the raspberries, repeat this with the following 3 layers.
3. Now coat everything in cream and chill.
For the decoration:
1. Warm the Happy Drip in a water bath or in the microwave and let the drip run down evenly along the edge.
2. Then place the "love" cake topper and decorate with Happy Sprinkles!✨
