Raspberry Cookie Slices

Ingredients for 1 servings:

• Grease for the tray
• 800 g raspberries, frozen
• 300 g sugar
• 4 eggs
• 3 packets of vanilla sugar
• 2 tsp baking powder
• 100 g flour
• 4 packs of vanilla pudding powder
• 500 ml milk
• 600 ml whipped cream
• 2 packs of cream stiffener
• 28 butter cookies
• 250 g dark chocolate coating
• 28 butter biscuits, mini
• 28 raspberries, fresh

Instructions

Working time approx. 50 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 20 minutes; Total time approx. 5 hours 10 minutes

makes 28 pieces

Grease a deep baking tray or line it with baking paper. Preheat the oven. Sweeten the raspberries with 100g of sugar and let it thaw. Beat the eggs, 200g sugar, and 1 sachet of vanilla sugar until thick and foamy. Sift the baking powder, flour, and 1 sachet of pudding powder and fold in loosely. Spread the mixture onto the prepared baking tray and bake on the middle rack for approx. 20 minutes. Oven temperature: top/bottom heat 175°C, fan oven 155°C. Let the cake cool on the baking tray. Meanwhile, drain the raspberries. Collect the juice, make up to 500ml with water, and bring to a boil with 2 sachets of pudding powder, stirring continuously. Let the mixture cool slightly, then fold in the raspberries. Bring the milk to a boil with 2 sachets of vanilla sugar and 1 sachet of pudding powder, stirring continuously. Let the pudding cool. Meanwhile, mix 400ml of cream with the cream stiffener and whip until stiff. Fold in the cold vanilla pudding. Spread the raspberry compote on the cooled cake base. Pour the cream and pudding mixture over the top and spread evenly. Melt the chocolate coating in a hot water bath and spread it over each biscuit. Let it dry. Place the 28 butter biscuits on the plate and refrigerate for at least 4 hours. Whip 200 ml of cream until stiff and pipe dots on top. Garnish with mini butter biscuits and fresh raspberries.