Crazy Raspberry Cake

Ingredients for 1 servings:

• 150 g margarine or butter
• 150 g sugar
• 3 eggs
• 150 g flour
• 1 tsp baking powder
• 1 pack of raspberry jelly
• 500 ml water
• n. B. sugar
• 500 g cream
• 2 jars of raspberries
• 1 pack of cake glaze, red

Instructions

Working time approx. 35 minutes; Rest period approx. 1 day; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 1 hour 5 minutes

with speckled jelly cream

Prepare the jelly according to the package instructions, adding water and sugar as needed, and let it set (best prepared the day before). For the dough, beat the margarine and sugar until fluffy. Gradually add the eggs. Stir in the flour and baking powder, pour into a greased springform pan, and bake in a preheated oven at 180°C for 20-30 minutes. Do the toothpick test! Let cool. Drain the raspberries well, reserving the juice. Place a cake ring around the base and arrange the raspberries on top. Cook the cake glaze with the raspberry juice according to the package instructions and pour it over the raspberries. Whip the cream until stiff peaks form. Then briefly whip the jelly with a mixer until it is “shredded” into many small pieces, then stir it into the cream. Pour the jelly cream over the raspberries. Chill for at least 2 hours, remove the cake ring, and decorate as desired. It tastes deliciously fruity and can be varied depending on your choice of jelly!