Raspberry cake with fruity cream cheese frosting

Ingredients for 1 servings:

• 400 g raspberries (frozen)
• 130 g sugar
• 125 g butter
• 2 eggs
• 2 tsp baking powder
• 180 g flour
• 150 g powdered sugar
• 350 g double cream cheese
• 100 g pistachios, chopped
• some raspberries, fresh for garnishing
• Fat for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 15 minutes

Bring the raspberries to a boil with 1 teaspoon of the sugar, puree, and chill. Cream the butter, sugar, and eggs until fluffy. Mix the baking powder with the flour, then add to the batter alternately with about 100g of the raspberry puree and mix. Pour the batter into a medium-sized, greased cake pan. Bake in a preheated oven at 175°C on the middle rack for 25 minutes. Allow to cool thoroughly and/or chill. Mix the cream cheese with the powdered sugar and about 200g of the fruit puree until smooth. Spread the mixture evenly over the cooled cake. Garnish with pistachios, puree, and fresh raspberries as desired. Chill and serve chilled.