Raspberry eggnog cake with sour cream

Ingredients for 1 servings:

• 4 eggs
• 250 g sugar
• 1 tbsp vanilla sugar
• 125 ml oil, tasteless
• 150 ml water
• 250 g flour
• 3 tsp baking powder
• 800 g frozen raspberries (a little more if desired)
• 100 g powdered sugar, sifted
• 500 ml whipped cream
• 3 pts vanilla sugar
• 3 points cream stiffener
• 600 g sour cream
• 400 ml egg liqueur
• 2 pkt. No-cook sauce powder vanilla flavor

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Sheet cake, you need a deep baking tray

Sprinkle the raspberries with powdered sugar and let thaw. Beat the eggs, sugar, and vanilla sugar until frothy. Stir in the oil and mineral water. Sift the flour and baking powder into the mixture in portions and stir in. Place the batter in a drip tray or a greased baking tray. Bake in a preheated oven at 180°C (top/bottom heat), 160°C (fan oven), and gas mark 2-3 for about 25 minutes. Let the cake cool, then place a baking frame around it. Drain the raspberries and spread them on the pastry. Whip the cream with the vanilla sugar and cream stiffener until stiff. Mix the sour cream. Fold in the cream. Spread the mixture over the raspberries and smooth it down. Mix the egg liqueur with the sauce mix and spread it over the topping. Chill for about 1 hour, until the glaze has set.