Quick raspberry cream cake

Ingredients for 1 servings:

• 1 pack of light cake base (3-piece Viennese cake base)
• 250 g cream cheese
• 400 g raspberries, frozen
• 2 tbsp sugar
• 400 ml whipped cream
• 3 packs of cream stiffener
• 6 packs of vanilla sugar
• 4 tbsp jam, raspberry
• some raspberry liqueur
• some chocolate sprinkles
• possibly raspberries, fresh

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours 30 minutes; Total time approx. 3 hours

Raspberry cream cake without gelatin

Thaw the frozen raspberries and drain well. Then place the quark, raspberries, and sugar in a large bowl and mix well with a hand blender. Whip the cream with the cream stabilizer and vanilla sugar in a high mixing bowl until stiff peaks form and carefully fold into the quark mixture. Chill the cream for about 30 minutes. In the meantime, drizzle the three cake layers with raspberry brandy and spread the raspberry jam on the bottom layer. Spread about 1/3 of the cream on top. Place the second layer on top and spread with cream. Then place the third layer on top and spread the remaining cream on top and up the sides of the cake. Sprinkle with chocolate sprinkles and decorate as desired, e.g., with fresh raspberries. The cake should then chill in the refrigerator for at least 2 hours.