Gingerbread and raspberry dessert in a glass

Ingredients for 4 servings:

• 100 g butter
• 75 g sugar
• 2 small eggs
• 100 g flour
• 10 g cocoa
• 1 tsp, heaped baking powder
• 1 ½ tsp, heaped gingerbread spice
• 50 ml milk
• 200 g raspberries
• 90 g gelling sugar
• 100 ml cream
• ½ packet of vanilla sugar
• 100 g yogurt
• 40 g sugar
• 100 g double cream cheese
• 100 g quark, 10% fat

Instructions

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

Preheat the oven to 180°C. Cream together 75g of sugar and butter until fluffy, then gradually add the eggs. Mix the flour, cocoa, baking powder, and gingerbread spice and stir in alternately with the milk. Pour the batter into a springform pan and bake for about 20 minutes. Let cool and then remove from the pan. Purée the thawed or washed raspberries and whisk in the gelling sugar for about 1 minute. Refrigerate the mixture. Whip the cream with the vanilla sugar until stiff. Mix together the yogurt, 40g of sugar, cream cheese, and quark. Fold in the whipped cream. Using one of the glasses, cut out 8 circles from the cake base. Layer the cake circles, cream, and raspberry sauce alternately in the glasses and decorate the dessert with some cake crumbs.