Raspberry Quench Cake

Ingredients for 1 servings:

• 125 g butter
• 100 g sugar
• 2 eggs
• 175 g flour
• ½ packet of vanilla sugar
• ½ pack of baking powder
• some water
• 2 cups of cream
• 3 packs of cream stiffener
• 2 cups sour cream
• 1 pack of drink powder (raspberry lemonade powder)
• 1 package of raspberries (frozen), optional
• 2 packs of cake glaze, red

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

Beat the butter with sugar and vanilla sugar until fluffy. Add the eggs. Mix the flour with the baking powder and stir in. Add a little water if necessary. Pour the batter into a springform pan and bake for about 20 minutes at 160°C. Let the base cool. For the topping, place a cake ring over the batter. Whip the cream with the cream stiffener. Mix the sour cream with the raspberry lemonade powder. Then fold in the cream. Spread the raspberry cream over the base. Then add the thawed raspberries. Finally, pour the glaze prepared according to the instructions over the raspberries. Refrigerate the cake for a few hours. It tastes very fruity and fresh.