Raspberry cream cake

Ingredients for 1 servings:

• 200 g margarine
• 200 g sugar
• 5 eggs
• 1 packet of vanilla sugar
• 200 g flour
• 1 packet of baking powder
• 400 ml whipped cream
• 2 packets of vanilla sugar
• 150 g yogurt, cream
• 500 g quark
• 20 g gelatin powder
• 250 g raspberries, frozen + some raspberries for decoration
• 100 g sugar
• 30 ml warm water (approx. 5 tbsp)

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

very simple recipe, tastes delicious

Beat the sugar, vanilla sugar, margarine, and eggs until fluffy. Sift the flour and baking powder and stir in. Bake in a greased springform pan at 200°C for 20 minutes. Then let stand in the switched off oven for a further 10 minutes. Once the cake has cooled slightly, divide it into 3 layers. Whip the whipped cream with the vanilla sugar until stiff peaks form. Place the stiffly whipped cream in the refrigerator. Heat the raspberries and water in a saucepan, then add the gelatine. Chill the gelatine briefly. Meanwhile, mix the sugar with the yogurt and quark to form a cream, then mix this with the cooled raspberry mixture. Set aside a little of the cream to decorate the cake, then slowly stir the remaining cream into the raspberry and quark mixture. Divide the cream into three portions, making one slightly larger than the other two as it will be spread on and around the cake last. The cream will still be a little soft but will harden in the fridge. Spread some of the cream on the first cake layer, place the second cake layer on top and spread the cream on it as well, then place the last cake layer on top. Now cover the entire cake with the larger portion of the cream, including the sides. If desired, decorate the cake with cream, raspberries or chocolate sprinkles and refrigerate for 2-3 hours. Tip: If you like, you can also add raspberry pieces between the individual layers.