Quick red fruit compote cake with sour cream

Ingredients for 1 servings:

• 1 cake base (shortcrust pastry base)
• 1 pack of cream powder (red fruit compote powder raspberry)
• 2 cups sour cream
• 300 g raspberries, frozen
• 2 packets of vanilla sugar
• 2 packs of cream stiffener
• 80 g sugar
• 250 ml water

Instructions

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

Place a cake ring around the base, preferably in a springform pan. Mix 2 cups of sour cream with 40g of sugar, 1 packet of vanilla sugar and the 2nd cream stiffener. This creates a relatively firm mixture. Spread this mixture evenly on the base. Boil the red fruit compote according to the package instructions with the second packet of vanilla sugar and the other 40g of sugar, but IMPORTANT: use half the specified amount of water, i.e. 250ml! Stir the still-frozen fruit into the finished compote and spread directly on the sour cream. Chill and enjoy! I use the fruit base from my profile for this. You can find the recipe here: https://www.chefkoch.de/rezepte/501611145010675/Lieblings-Obstkuchen-Boden.html If you’re in a hurry, you can of course also use a store-bought base.