Raspberry cake

Ingredients for 1 servings:

• 100 g sugar
• 3 eggs
• 100 g flour
• 1 tsp baking powder
• 3 tbsp water, hot
• 3 cups sour cream
• 4 packs of cream stiffener
• 3 tbsp sugar
• 1 pack of red fruit compote for cooking
• 1 pack of raspberries (frozen)
• n. B. Lemon juice, a few dashes of it

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

refreshing, a recipe for the whole year

For the dough, beat 100g of sugar with the 3 eggs until fluffy. Then add the flour and baking powder and mix all ingredients well. Add the hot water to loosen the dough. Pour the mixture into a prepared tart case or springform pan. Bake immediately in a preheated oven at 180°C for about 15 minutes. After baking, turn the base out onto a wire rack and let cool. For the topping, put the sour cream, sugar, and a few drops of lemon juice in a mixing bowl and mix with a mixer. Gradually add the cream stiffener and continue beating until stiff peaks form. Cook the red fruit compote according to the package instructions and fold in the slightly thawed raspberries. Spread the sour cream mixture on the tart case – it’s best to place a cake ring around it first. Finally, pour the red fruit compote and raspberries on top and refrigerate the tart for about 2-3 hours before serving.