Raspberry cake

Ingredients for 1 servings:

• 75 g butter
• 75 g sugar
• 1 packet of vanilla sugar
• 2 eggs
• 125 g flour
• 1 tsp baking powder
• 1 pack of raspberry powder (quench)
• 1 cup sour cream (250g)
• 3 cups of sweet cream
• 3 bags of cream stiffener
• 350 g raspberries (frozen)
• 2 bags of cake glaze, red
• possibly sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

quick and easy, super refreshing

Preparation for the base: Make a batter with the butter, sugar, vanilla sugar, 2 eggs, flour, and baking powder. Pour everything into a springform pan and bake at 170°C for about 20 minutes. Allow to cool, then remove from the pan. Place on a cake plate and place a baking ring around the top. For the topping: Mix the tub of sour cream with the packet of raspberry quench using a fork. Whip the cream with a little sugar, if desired, until stiff and fold into the sour cream. Pour everything onto the cake base and CHILL IT!!! Then scatter the packet of frozen raspberries on top and immediately cover with the cake glaze prepared according to the package instructions. Chill again briefly.