Raspberry cake according to Mama Hilde

Ingredients for 1 servings:

• 100 g butter
• 75 g sugar
• 3 eggs
• 200 g hazelnuts, ground
• 1 tsp baking powder
• 1 cup of sour cream, approx. 150 – 200 ml
• 1 cup sour cream, approx. 150 – 200 ml
• 2 cups of sweet cream (approx. 200 – 250 ml each)
• 200 g sugar
• 1 ½ packs of instant raspberry drink powder
• 2 packs of cake glaze, red
• 2 packs of cream stiffener
• 1 package of frozen raspberries

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 13 hours 30 minutes

For the cake base, separate the eggs. Beat the butter, 75g sugar, and egg yolks until fluffy, then fold in the nuts and baking powder. Beat the egg whites until stiff and fold into the batter. Grease the springform pan, pour in the batter, smooth it out, and bake in a preheated oven at 180°C for 25-30 minutes. Mix together 200g sugar, sour cream, sour cream, and 1 sachet of drink powder. Beat the sweet cream with the cream stiffener until stiff and fold in. Place a cake ring around the cooled base and spread the mixture over the base. Sprinkle the thawed raspberries on top. Prepare the glaze according to the instructions and stir in the 1/2 sachet of drink powder. Pour over the raspberries while still warm. Chill in the refrigerator overnight.