Raspberry cake

Ingredients for 1 servings:

• 130 g butter
• 80 g powdered sugar
• 3 eggs
• 120 g flour
• 1 pack of pudding powder, vanilla
• 7 g baking powder
• 60 ml egg liqueur
• 200 g mascarpone
• 200 g quark (cottage cheese)
• 200 g whipped cream
• 40 g powdered sugar
• 250 g raspberries (frozen)
• 1 pack of cream stiffener
• 40 g powdered sugar

Instructions

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

with fine mascarpone cream

Cream together softened butter with icing sugar and eggs, then stir in the remaining ingredients. Pour the batter into a prepared square or 24cm springform pan and bake in a preheated oven at 160°C (convection oven) for about 25 minutes (use a skewer to test the edges). Let cool with the springform pan on top. Spread the topping onto the cold cake, dollop over the raspberry puree, and gently press it in with a spoon to create small waves. Let cool. Topping: Whip the cream until stiff, stir in the mascarpone, curd cheese, and icing sugar. Raspberry puree: Mix the icing sugar with the cream stabilizer and sprinkle over the thawed and drained raspberries. Stir thoroughly with a spoon; do not over-purée.