Quick raspberry cream cake

Ingredients for 1 servings:

• 125 g sugar
• 3 eggs
• 125 g flour
• 3 cups of sweet cream
• 1 cup sour cream
• 1 pack of frozen raspberries
• 3 sheets of gelatin
• 1 pack of drink powder (Quench Raspberry)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Beat the eggs and sugar until frothy, stirring for about 5-10 minutes until the mixture is really fluffy. Then slowly fold in the flour. Line the bottom of a 26 cm springform pan with baking paper, leaving the edges ungreased. Pour in the batter, smooth it out, and immediately place it in the oven preheated to approximately 170 degrees Celsius. Baking time: about 20 minutes. Then carefully remove the finished base from the pan and let it cool completely on a wire rack. Place a cake ring around the base and spread the frozen raspberries on the base. Whip the 3 cups of cream, soak the gelatin in a little water, and mix the quench powder with the sour cream thoroughly. Dissolve the gelatin, remove from the heat, and stir 3-4 tablespoons of the sour cream quench mixture into the gelatin. Then stir this into the sour cream quench mixture. Carefully fold the mixture into the whipped cream, spread it over the raspberries, and smooth it down. Let it set in the refrigerator for a few hours. Then decorate as desired.