Raspberry cake

Ingredients for 1 servings:

• 150 g margarine
• 50 g sugar
• 1 pinch of salt
• 1 egg(s)
• 150 g flour
• 1 tsp baking powder
• 250 ml cream
• 250 ml milk
• 3 tbsp sugar
• 2 packets of vanilla sugar
• 1 pinch of salt
• 2 tbsp cornstarch, heaped
• 2 egg yolks
• 1 bag of raspberries, fresh or frozen
• 1 pack of cake glaze, red

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

For 12 pieces

Dough: Combine all ingredients in a bowl and make a dough. Grease a springform pan, press the dough into the pan, and bake at 160°C for 20-30 minutes until golden brown. Once cooled, place a cake ring around the base. Filling: Mix 4 tablespoons of milk with the egg yolk and cornstarch. Place the remaining milk and the cream in a saucepan. Add the sugar, vanilla sugar, and salt, and bring to a boil. Stir the mixed cornstarch into the boiling milk, then remove the pan from the heat. Spread the mixture over the shortcrust pastry and let it cool briefly. Spread the thawed or fresh raspberries over the pudding mixture. Prepare the glaze according to the instructions and pour it over the raspberries. Refrigerate for 3-4 hours, then remove the cake ring.