Raspberry cake

Ingredients for 1 servings:

• 3 eggs
• 6 tbsp sugar
• 6 tbsp oil
• 6 tbsp flour
• ½ pack of baking powder
• 2 cups of sweet cream
• 2 cups sour cream
• 2 packets of vanilla sugar
• 2 packs of cream stiffener
• 1 bag of drink powder (raspberry flavor)
• ¼ liter of water
• 100 g sugar
• 500 g raspberries, frozen
• 1 bag of jelly (raspberry flavor)

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 15 minutes; Total time approx. 4 hours

quick and easy

Mix eggs, sugar, oil, flour, and baking powder into a smooth batter. Pour this into a prepared 26cm springform pan or tart base. Bake in a hot oven at 180°C (top/bottom heat) for approx. 15 minutes. Allow to cool and then stand on it using a cake ring or the edge of the springform pan. Whip the sweet cream with the cream stiffener until stiff. Then fold in the sour cream, vanilla sugar, and the drink powder. Gently heat the jelly in 1/4 l water with 100g sugar, but do not boil, so that the powder is dissolved. Then stir the frozen raspberries into the warm jelly. Spread the cream over the cooled tart base. Then carefully spread the raspberry mixture on top and refrigerate for 2-3 hours.