Philadelphia Raspberry Cake

Ingredients for 1 servings:

• 75 g butter, room temperature
• 75 g sugar
• 1 packet of vanilla sugar
• 1 egg(s)
• 150 g flour
• 1 tsp baking powder
• 300 g cream cheese
• ¼ cup(s) powdered sugar
• ¼ liter cream
• 1 pack of cream stiffener
• 600 g raspberries, fresh or frozen, thawed
• 2 packs of cake glaze, red
• Fat for the mold
• possibly gelatin

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Our family’s favorite cake for years

Preheat the oven to 225°C (top/bottom heat). Sift the flour and baking powder into a large bowl. Then mix with the butter, sugar, vanilla sugar, and egg to form a dough. This works well with the dough hook on a hand mixer, but can also be done by hand. Pour the dough into a greased springform pan (I use a 26cm) and bake for 10-15 minutes. While the base is in the oven, mix the cream cheese with the powdered sugar until smooth. Then, in a tall bowl, whip the cream with the cream stiffener until stiff peaks form, then fold the whipped cream into the cream cheese mixture. Spread this mixture over the cooled base, while the cake ring is still in place. Now place the raspberries on top of the cream, mix the red glaze according to the package instructions, and cover the berries with it. Refrigerate the cake for at least 3 hours. If it’s too soft and runs, it could be the cream or cream cheese. Next time, simply make the cream with gelatin, and it’ll hold up!