Raspberry cake

Ingredients for 1 servings:

• 2 tbsp oil
• 2 eggs
• 100 g sugar
• 100 g flour
• 1 tsp baking powder
• 1 cup of cream
• 1 cup powdered sugar (large cup)
• 1 pack of cream stiffener
• 2 packs of cream cheese
• 1 bag of frozen raspberries
• 1 pack of cake glaze, red
• possibly water

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Combine the first five ingredients in a bowl and mix into a batter. Then pour this into a baking dish and bake in a preheated oven at 175°C for about 30 minutes. The dish should be about 26 cm in diameter. Now you should remove the raspberries from the freezer. In the meantime, you can whip the cream and powdered sugar with the cream stiffener until stiff peaks form. (Tip: Place the whisks in the freezer beforehand and then place the bowl in the refrigerator.) When the cream has stiff peaks, add the cream cheese and mix everything well. Once the cake base has cooled, you can pour the mixture on top. If the raspberries aren’t completely thawed yet, defrost them in the microwave. Then spread the raspberries on the cake. Mix the juice with the glaze (if there isn’t enough juice, add a little more water). Spread the glaze over the cake. Finally, place the cake in the refrigerator overnight until ready to serve.