Raspberry cake

Ingredients for 1 servings:

• 3 eggs
• 150 g wheat flour
• 150 g sugar
• ½ tsp baking powder
• 1 packet of vanilla sugar
• 1 tsp oil
• 3 tbsp water, warm
• 1 cup sour cream (200 g)
• 2 tbsp powdered sugar
• 500 g raspberries, frozen
• 8 tbsp sugar (100 g)
• 2 packs of cake glaze

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 35 minutes

for a springform pan 28 cm diameter

Preheat the oven to 190°C (top/bottom heat). Line the bottom of a 28 cm springform pan with baking paper. For the sponge cake: Beat the eggs, sugar, water, and vanilla sugar until very fluffy (approx. 7-10 minutes). Carefully add the oil. Mix the flour with the baking powder, sift, and fold into the cream in portions. Pour the batter into the springform pan, carefully smooth it out, and bake for approx. 20 minutes. Let the base cool. For the topping: Mix the sour cream with the icing sugar and spread it on the cake base. Place a cake rim around it and fill it with the frozen raspberries, spreading it evenly. Prepare the glaze with the sugar according to the package instructions and pour it over the raspberries. Refrigerate for approx. 3 hours. If desired, whip up some sweet cream and serve with it.