Raspberry and Vanilla Slices

Sprinkle the raspberries with 100 g sugar, let it steep. Stir the eggs until creamy, pour in 200 g sugar and 1 tbsp vanilla sugar. Mix the flour, baking powder and 1 piece of vanilla pudding, sieve and fold in. Spread the dough on a baking sheet lined with baking paper and bake immediately in the fan oven for approx. 150 ° C for approx. 15-25 minutes. Overturn on a cloth sprinkled with sugar, peel off the paper. Cover the bottom with a cloth, allow to cool.

Drain the raspberries while collecting the juice. Make up to 500 ml of juice with water. Mix 150 ml of it with 2 P. vanilla pudding powder until smooth. Bring the rest of the liquid to the boil, thicken with pudding powder. Fold in raspberries, let cool for 10 minutes. Paint on the floor.

Using 1 piece of vanilla pudding powder, 2 tablespoons of vanilla sugar4 and milk, cook a pudding as instructed, cover with foil and let cool.

Beat 4,400 g of heavy cream and cream stabilizer until stiff. Fold into the pudding. Spread the mixture on the raspberries. Cover with butter biscuits. Chill overnight.

Melt the couverture. Spread it on the cake and let it solidify. Cut into pieces along the edges of the biscuit