Raspberry cake

Ingredients for 1 servings:

• 3 eggs
• 100 g sugar
• 150 g flour
• 1 packet of baking powder
• 2 tbsp oil, neutral
• 1 tbsp vinegar
• 1 pkt. Raspberry drink powder
• 200 g sour cream
• 400 ml cream
• 2 packets of vanilla sugar
• 2 packs of cream stiffener
• 300 g raspberries, frozen

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 15 minutes; Total time approx. 3 hours 45 minutes

quick, easy and so delicious

For the batter, beat the eggs and sugar until frothy. Add the vinegar and oil. Mix the flour and baking powder and carefully fold in. Pour into a 26 cm springform pan and bake at 175 °C (convection oven) for approx. 15 minutes. Let cool on a wire rack. For the cream, mix the drink powder with the sour cream. Whip the cream with the cream stiffener and vanilla sugar until stiff and fold in. Spread some of the cream on the base and scatter the frozen raspberries on top, leaving a few for decoration. Now spread the remaining cream and decorate with a few raspberries. Chill the cake; it will then take a while for the raspberries to thaw. You can also thaw them beforehand or use fresh raspberries. Tip: If you like, you can also decorate with chocolate shavings.