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Raspberry cake

updated

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Ingredients for 12 servings:

  • 1 cake base (Viennese base)
  • 1 cup sour cream
  • 1 bag(s) of drink powder (Calypso Instant Mix) of your choice
  • 2 cups whipped cream
  • 2 packs of cream stiffener
  • 2 packets of vanilla sugar
  • 2 packs of jelly (raspberry)
  • 300 g raspberries (frozen)
  • ½ liter of water

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

quick and easy

For the topping, mix the sour cream with the drink powder. Whip the whipped cream, vanilla sugar, and cream stabilizer until stiff and fold in. Place a cake ring around the Viennese base and spread the mixture on the base. Heat the jelly with 1/2 liter of water until dissolved. Add the frozen raspberries and spread them on the topping just before they set. Once set, remove the cake ring. Tip: You can also spread whipped cream on top before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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