John Myers
Ingredients for 1 servings:
- 65 g butter, soft
- 65 g sugar
- 1 egg(s)
- 1 packet of vanilla sugar
- 150 g flour
- ½ pack of baking powder
- 200 g cream cheese
- ¾ cup powdered sugar
- 2 cups of cream (400g)
- 3 packs of cream stiffener
- 600 g raspberries, frozen
- 2 packs of cake glaze, red
- 250 ml water
- 250 ml syrup, raspberry
Instructions
Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 55 minutes
quick to make and fruity and fresh in taste
Mix the baking powder with the flour. Knead the flour, butter, sugar, egg, and vanilla sugar into a smooth dough and line a 26cm springform pan with it. Bake for 15 minutes at 200°C. Allow to cool in the cake ring. Beat the cream cheese, icing sugar, and cream with a hand mixer on high (give in the cream stiffener as you go) until stiff peaks form. Spread this onto the cooled base. Spread the frozen raspberries on top. Bring the cake glaze to a boil with the water and raspberry syrup according to the package instructions and pour over the frozen raspberries. Refrigerate for 1 hour, then carefully loosen the edges with a knife and lift off the cake ring (the longer the cake stands, the softer the base will be).
Facebook Comments