Cookie cake from the tray

Ingredients for 1 servings:

• 250 g sugar
• 250 g margarine
• 250 g flour
• 4 eggs
• 1 tsp baking powder
• 800 g raspberries, frozen
• 1 pack of drink powder (Quench Raspberry Flavor)
• 3 cups of cream
• 3 packs of cream stiffener
• 1 packet of vanilla sugar
• 500 ml water
• 4 tbsp sugar
• 2 packets of vanilla pudding powder
• 1 pack of butter biscuits
• Powdered sugar for sprinkling

Instructions

Working time approx. 30 minutes; Rest time approx. 15 hours; Total time approx. 15 hours 30 minutes

For the base: Mix the sugar, margarine, flour, eggs, and 1 teaspoon of baking powder one after the other, spread onto a baking tray, and bake in a preheated oven at 180°C (top and bottom heat) for about 20 minutes. Don’t be alarmed, the base will be hard. For the filling: Let the raspberries thaw for about 15 minutes. Meanwhile, skim off about 2-3 tablespoons of the 500 ml water and use it to mix the custard powder. Dissolve the quenching powder in the remaining water, add 4 tablespoons of sugar and the mixed custard powder, and bring everything to a boil. Add the frozen raspberries and stir gently. Spread the mixture over the cooled base. Whip the cream with the cream stiffener and vanilla sugar until stiff and spread on the cake. Place the butter biscuits completely on top of the cream and then dust with powdered sugar. Wrap the tray completely in aluminum foil and refrigerate at least overnight. The base will then soak in the cream and become soft and moist. Great in summer. It’s a little more complicated, but everyone will love it, guaranteed. Quench is available in every supermarket, usually next to the tea section. (Note that it doesn’t necessarily have to be called quench.) The cake can also be modified with orange quench and a mandarin orange topping.