Quick raspberry cake

Ingredients for 1 servings:

• 125 g butter or margarine
• 125 g sugar
• 6 tbsp sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 3 m.-sized eggs
• 150 g wheat flour
• 2 tsp, leveled baking powder
• 5 tbsp milk
• 600 g raspberries, fresh or frozen
• 250 g cream cheese
• 250 g mascarpone
• 4 tbsp lemon juice
• 1 pack of cake glaze, red
• 250 ml water
• Lemon balm, for decoration
• Fat, for the shape
• Flour , for the shape

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

This cake is quick and easy to make and tastes simply amazing. Highly recommended, makes 16 slices.

Mix the fat, 125g sugar, vanilla sugar, and salt until creamy. Beat in the eggs one at a time. Mix the flour and baking powder and stir in along with the milk. Pour the batter into a greased and floured 26cm springform pan and smooth it out. Bake in a preheated oven (electric oven: 175°C/ fan oven: 150°C/ gas mark 2) for 15-20 minutes. Allow to cool in the pan on a wire rack. Remove the cake from the pan. Place a cake ring around the cake. Sort the raspberries or let them thaw. Mix the cream cheese, mascarpone, lemon juice, and 4 tablespoons of sugar until smooth. Spread the cream evenly over the cake and smooth it down. Distribute the raspberries over the cream. Mix the cake glaze powder with 2 tablespoons of sugar. Gradually stir in the water. Heat while stirring, then bring to a boil once. Spread evenly over the berries with a spoon. Allow to set. Remove the cake from the cake ring and decorate with lemon balm.