Raspberry cake

Ingredients for 12 servings:

• 300 g flour
• 200 g butter
• 100 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 1 egg(s)
• 200 g cream cheese
• 1 cup(s) powdered sugar
• ½ lemon(s), the juice
• 250 g cream
• 1 pack of cream stiffener
• 2 packs of frozen raspberries

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

fruity and delicious, perfect for the warm season

Make a shortcrust pastry from the first 6 ingredients, pour it into a tart case, and bake at 160-170°C for approximately 25 to 30 minutes. Mix the cheese, powdered sugar, and lemon juice until creamy. Fold in the whipped cream with the cream stiffener and spread the mixture over the cooled tart case. Press the frozen raspberries into the cream. Bring the juice from the second half and the diluted raspberry juice to a boil with the glaze and carefully spread it over the raspberries. Refrigerate until the raspberries have thawed. I personally omit the glaze, and if I’m feeling really lazy, I’ll buy a ready-made tart case. This recipe is super refreshing in the summer, but of course, it’s also delicious in the winter.