Preparation
For the floors:
1 Preheat the oven to 180°C.
2 Melt the butter and leave to cool.
3. separate the eggs.
4 Beat the egg yolks, 4 tablespoons of warm water, sugar and vanilla sugar until frothy.
5 Stir the butter into the egg yolk cream.
6 Beat the egg whites with salt until stiff and fold into the egg cream.
7. mix the flour, cornstarch and baking powder and fold in. Divide the batter between two baking tins (Ø 20cm) lined with baking paper. Place in the oven for 30-40 minutes. Then leave to cool completely.
For the cream:
1. whip the cream with the cream stiffener until stiff.
2. mix the cream cheese with the powdered sugar and fold in the cream. It is best to chill for another 1 hour.
Completion:
1 Cut the bases in half before layering.
2. place the first base on the cake plate, place the cake ring around the base, pipe a cream border around the edge and fill the inside with 1/3 of the raspberries, repeat this with the next 3 bases.
3 Wrap everything in cream and chill.
For the decoration:
1. heat the Happy Drip in a water bath or in the microwave and allow the drip to run down the edge evenly.
2. then place the "love" caketopper and decorate with happy sprinkles ✨
