Butter biscuit raspberry cake

Ingredients for 1 servings:

• 250 g margarine
• 250 g sugar
• 4 eggs
• 250 g flour
• 1 tsp baking powder
• 800 g raspberries
• 2 packets of vanilla pudding powder
• 1 sachet of instant drink powder (Quench Raspberry)
• 1 tbsp sugar
• 1 package of butter biscuits
• 4 cups of cream
• 4 packs of cream stiffener
• 1 tbsp sugar
• Powdered sugar for dusting

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 20 minutes; Total time approx. 12 hours 50 minutes

Base: Beat margarine, sugar, and eggs until fluffy, then fold in flour and baking powder. Bake at approximately 160°C to 175°C for 20 minutes. Topping: Combine 1/2 liter of water, pudding powder, quench, and 1 tablespoon of sugar and bring to a boil. Set aside. Immediately stir in the raspberries. Let cool slightly, then spread the mixture onto the cake base in the tin. Whip the cream, cream stabilizer, and sugar until stiff peaks form and spread over the berry mixture. Top with butter cookies and sprinkle with powdered sugar. Cover with aluminum foil and refrigerate for one day.