Raspberry cake from the tray

Ingredients for 1 servings:

• 6 eggs
• 6 tbsp water
• 200 g sugar
• 1 packet of vanilla sugar
• 125 g flour
• 2 packets of vanilla pudding powder
• 1 packet of baking powder
• 1 pack of instant drink powder, raspberry flavor
• 2 packets of vanilla pudding powder
• 500 ml water
• 800 g raspberries, frozen
• 4 cups of cream, 200 g each
• 4 tbsp sugar
• 3 packs of cream stiffener
• 1 pack of butter biscuits
• powdered sugar

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Cooking/baking time approx. 25 minutes; Total time approx. 1 day 1 hour 10 minutes

Preheat the oven to 175°C (top/bottom heat). Line a baking tray with baking paper. Dough: Separate the eggs. Beat the egg whites with water until stiff, gradually adding the sugar and vanilla sugar. Briefly beat in the egg yolks. Sift the flour, pudding powder, and baking powder into the batter and carefully and thoroughly fold in with a whisk. Place on the baking tray. Bake at 175°C for approx. 20-25 minutes. Topping: Mix the drink powder and vanilla pudding powder with 100ml of cold water. Bring 400ml of water to the boil, add the mixture, and bring to the boil again. Add 800g of frozen raspberries and spread the mixture on the sponge base. Whip the cream with 4 tablespoons of sugar and the cream stabilizer until stiff and spread it on the raspberry mixture. Cover with butter biscuits and dust with icing sugar. Chill overnight.