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Raspberry cake with quench

updated

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Ingredients for 1 servings:

  • 3 eggs
  • 1 packet of vanilla sugar
  • 100 Flour
  • 3 tbsp oil
  • 100 g sugar
  • 1 tbsp water
  • 2 cups of sweet cream
  • 2 packs of cream stiffener
  • 1 pack of drink powder (Quench Raspberry Flavor)
  • 1 cup sour cream
  • 2 packs of cake glaze, red
  • 1 pack of frozen raspberries

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Beat the eggs with the water and sugar until frothy. Add the vanilla sugar, flour, and oil and mix well. Pour the batter into a springform pan and bake at 170°C for 15-20 minutes. Let cool. Whip the cream with the cream stiffener, then stir in the sour cream and the sachet of Quench. Place a cake ring around the base and spread the cream on top. Arrange the frozen raspberries on top and pour the red glaze over it as directed on the package. Refrigerate for a good hour.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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