Garden-loving raspberry eggnog summer cake

Ingredients for 1 servings:

• 5 m.-sized eggs
• 200 g sugar
• 130 ml neutral oil, e.g. sunflower oil, safflower oil
• 150 ml carbonated lemonade, preferably naturally bitter lemonade
• 250 g flour
• 3 tsp baking powder
• 500 ml milk
• 2 packs of pudding powder (vanilla pudding powder)
• 4 tbsp sugar
• 12 tbsp eggnog
• 250 g margarine or butter
• 350 g raspberries, preferably fresh
• 2 packs of cake glaze, without sugar
• 6 tbsp sugar, or as needed
• n. B. water
• Raspberry liqueur, optional
• 400 ml cream
• 2 packs of cream stiffener
• 1 packet of vanilla sugar
• 50 g hazelnuts, chopped

Instructions

Working time approx. 50 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 45 minutes; Total time approx. 4 hours 35 minutes

works with frozen berries even in winter

Whisk the eggs and sugar until very fluffy, stir in the oil, briefly stir in the lemonade, sift in the flour and baking powder, and gently fold in. Pour into a springform pan lined with baking paper and immediately bake in a preheated oven at 200 degrees Celsius (top/bottom heat) for 45 minutes, then let cool. Whisk the pudding mix with the sugar and a little cold milk until smooth, bring the remaining milk to a boil, stir in the mixed mix, and bring to a boil while stirring. Let cool while stirring – a skin should not form! While the mixture is cooling, you can already stir in the eggnog using a whisk. Allow the margarine to warm to room temperature, then let the pudding cool to room temperature. Only then make a buttercream from the ingredients by creaming all of the margarine with a mixer and gradually adding the eggnog pudding a spoonful at a time. Please pay attention to the temperature and working step by step, as otherwise there is a risk of curdling! Cut the cake base in half crosswise and place the bottom layer on a cake plate. Place a cake ring tightly around this layer. Spread the eggnog buttercream over the bottom layer, then place the second layer on top and press down lightly. Purée the raspberries and then pass them through a fine sieve, leaving the seeds behind. Measure the raspberry mixture in ml. I used 300 ml. Follow the instructions on the cake glaze package (required amount of liquid). Normally, two packages of cake glaze require a total of 500 ml of liquid. Top up the raspberry mixture with water until the required amount of liquid is reached, then stir in the sugar. Now you should taste the mixture again to see if it is sweet enough! If you like, you can also replace some of the water with raspberry brandy. Stir in the cake glaze thoroughly with a whisk and bring to a boil while stirring, simmer briefly, then add tablespoon by tablespoon to the top cake layer. Let cool. Whip the cream with cream stiffener and vanilla sugar until stiff, spread it over the cooled raspberry glaze, and finally sprinkle with chopped hazelnuts. Chill for a few hours before removing the cake ring. Tip: You can also spread only half of the eggnog buttercream on the bottom layer and then remove the cake ring and spread the remaining cream around the outside of the cake. However, this will lose the neat striped look!