Quick raspberry yogurt cake

Ingredients for 1 servings:

• 1 tbsp water
• 100 g sugar
• 3 eggs
• 1 packet of vanilla sugar
• 4 tbsp sunflower oil
• 100 g flour
• ½ pack of baking powder
• 2 cups of cream
• 2 cups of yogurt
• 2 packs of cream stiffener
• 1 pc. raspberries (frozen)
• 1 pack of cake glaze, red
• n. B. Water (according to package instructions)
• n. B. Sugar (according to package instructions)

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 25 minutes

For the batter, mix the water, sugar, eggs, vanilla sugar, and oil in a deep mixing bowl on high for 3 minutes. Combine the flour and baking powder and stir in for 2 minutes. Bake in a springform pan at 175-200°C for about 15 minutes and let cool. Whip the cream with the cream stiffener until stiff, carefully fold in the yogurt, and spread over the base (use a cake ring if necessary). Arrange the frozen raspberries on top. Prepare the glaze according to the package instructions, pour over the raspberries, and let it set.