Raspberry Cream Cake

Preheat the oven to 150 °C fan and line the bottom of a springform pan (about 26 cm) with baking paper.

Separate the eggs and place the whites in a large, clean bowl.

Beat the egg whites with 2 tbsp hot water until stiff, then sprinkle in 90 g sugar and vanilla sugar and continue beating until the mixture is glossy and the sugar has dissolved.

Gently fold in the yolks just until combined.

Mix the flour and baking powder (optionally sift) and gently fold into the egg mixture.

Pour the batter into the prepared pan, smooth the surface and bake immediately.

Bake the sponge for about 15 minutes, then let it cool briefly in the pan, remove it from the pan and cool completely on a wire rack.

For the cream, whisk milk, sugar, cornstarch, the seeds from 1/2 vanilla pod, a pinch of salt and the egg yolk in a saucepan until smooth and, stirring constantly, bring to the boil until a thick cream forms.

Remove the cream from the heat, flavor with Cognac (or brandy), then let it cool briefly.

Spread the lukewarm cream evenly over the cooled base.

Prepare the raspberries and strawberries and arrange them closely together on the cake.

Prepare the red glaze according to the package instructions and quickly spread it from the center over the fruit, then allow it to set.

Whip the cream with 1 tbsp sugar until stiff and decorate the cake as desired.

Chill the cake for at least 1 hour before slicing so the cream and glaze can set well.