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Ingredients (For a baking tray approx. 38 x 45 cm):
Step 1:
1️⃣ Preheat the oven to 180°C (350°F) top/bottom heat (fan oven: 160°C or 320°F). Grease a baking tray (approx. 38 x 45 cm) lightly and line it with baking paper. For the sponge cake, beat the eggs with sugar, vanilla sugar, and salt for at least 4 minutes on the highest setting until frothy.
Step 2:
2️⃣ Sift the flour and stir it in briefly. Spread the dough evenly on the baking sheet using a cake lifter. Bake in the preheated oven for about 13-14 minutes. Turn out the sponge cake directly onto a piece of baking paper. Leave the baking paper on until the sponge cake has cooled and the cream has been made.
Step 3:
3️⃣ For the cream, bring frozen raspberries and sugar to a boil in a saucepan. Strain through a fine sieve to remove the seeds. Soak the gelatine in cold water for about 5 minutes. Squeeze out the gelatine and dissolve it in the hot raspberry puree. Chill for 15 minutes.
Step 4:
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