Make the raspberry sauce by combining 300 g raspberries, 4 tbsp sugar, 2 tbsp cornstarch, and 100 ml water.
Make the cake dough by mixing 3 egg yolks, 3 tbsp sugar, a pinch of salt, 2 tbsp yogurt, 90 g butter, 270 g flour, and 1 tsp baking powder.
Make the soufflé by whipping 3 egg whites with 3 tsp sugar and 1 tsp vanilla sugar, then folding in 400 g sour cream and 2 tbsp cornstarch.
