Iced coffee cake with raspberries

Ingredients for 1 servings:

• 3 eggs
• 7 tbsp oil
• 1 tbsp vinegar
• 125 g sugar
• 1 pinch of salt
• 100 g flour
• ½ pack of baking powder
• 500 g raspberries
• 100 ml egg liqueur
• 15 ladyfingers
• 150 ml milk
• 50 ml rum
• 400 g whipped cream
• 1 bag of coffee, instant iced coffee
• 1 packet of vanilla sugar
• 1 pack of cream stiffener
• Fat and flour for the mold
• Cocoa powder, for dusting

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

refreshing and delicious

Grease and flour a 26 cm springform pan. Place the eggs, oil, vinegar, sugar, and a pinch of salt in a mixing bowl. Mix the flour and baking powder together and add them. Mix everything with a hand mixer for 1-2 minutes. Pour the batter into the springform pan. Bake in a preheated oven (electric oven 175°C/fan 150°C/gas mark 2) for 20-25 minutes. Allow the base to cool in the pan on a wire rack. Remove the base from the pan and place it in a cake ring. Pierce the base several times. Spread the egg liqueur over the pan. Arrange the raspberries on top (reserve some for decoration). Arrange the sponge fingers in a separate pan. Mix the milk with the rum and soak the sponge fingers in it (slowly pour the entire milk mixture over the sponge fingers). Then arrange the soaked sponge fingers on top of the raspberries. Whip the cream until stiff peaks form, then gradually add the iced coffee powder, vanilla sugar, and cream stabilizer. Spread the iced coffee powder over the sponge fingers. Chill the cake for about 1 hour. Just before serving, dust with cocoa powder and garnish with the remaining raspberries.