Raspberry cake

Ingredients for 1 servings:

• 1 point cream cheese
• 1 cup of sweet cream
• 1 bag of cream stiffener
• 1 bag/s of cake glaze, red
• 250 ml raspberry juice
• ½ bottle of syrup (raspberry syrup)
• 1 pkt. raspberries, frozen
• 1 cake base (sponge cake)

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 15 minutes

Thaw the raspberries. Whip the cup of cream with cream stiffener until stiff peaks form. Stir in the cream cheese, tablespoon at a time. Spread the cream cheese mixture onto the cake base and top with the thawed raspberries. Bring the glaze with raspberry juice and raspberry syrup to a boil and pour it over the raspberries. Chill the cake for at least 3 hours. For a more opulent cake, you can use a double Viennese cake base instead of the sponge cake base. Use twice the amount of cream and cream cheese. Spread half of the cream cheese mixture onto the first layer. Then place the second layer of the Viennese cake base on top and add the rest of the mixture. Everything else is as usual.