Raspberry slices on the tray

Ingredients for 1 servings:

• 6 eggs
• 225 g sugar
• 1 packet of vanilla sugar
• 125 g flour
• 2 packets of pudding powder (vanilla flavor)
• 1 packet of baking powder
• 700 ml juice, instant (raspberry flavor) or
• Instant tea (wild berry flavor)
• 4 tbsp sugar
• 2 packets of pudding powder (vanilla flavor)
• 700 g raspberries (frozen)
• 800 ml cream
• 4 packs of cream stiffener
• 4 tbsp sugar
• 200 g biscuits (butter biscuits)
• n. B. Icing sugar for dusting

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

ideal when guests come – can be prepared the day before

For the sponge cake, beat the eggs with 6 tablespoons of warm water until frothy, then drizzle in the sugar and vanilla sugar and continue beating for 5 minutes. Mix the sifted flour, 2 packets of pudding powder, and the baking powder and carefully fold in. Spread the batter onto a baking tray lined with baking paper, ideally a roasting pan, and bake at 175°C (top/bottom heat, fan oven: 150°C) for 20-25 minutes. Allow to cool. For the raspberry filling, make 700-800 ml of raspberry drink with the drink powder. Alternatively, instant wild berry fruit tea can be used. Make a pudding with this drink, the sugar, and 2 packets of pudding powder. Stir in the raspberries and spread on the cooled sponge cake base. Whip the cream with the cream stabilizer and sugar until stiff and spread on the raspberry filling. I prefer to use San-Apart instead of cream stabilizer, as it prevents lumps. Finally, place the butter cookies close together. Refrigerate the cake overnight to allow the butter cookies to soften. Dust with powdered sugar before serving.