Raspberry slices

Ingredients for 1 servings:

• 250 g sugar
• 1 packet of vanilla sugar
• 6 eggs
• 125 ml oil
• 125 ml water
• 150 g hazelnuts, grated
• 1 packet of baking powder
• 160 g wheat flour
• 3 tbsp cocoa powder
• 1 jar jam, raspberry, small
• 500 g raspberries
• 2 packs of cake glaze

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 35 minutes; Total time approx. 3 hours 35 minutes

with chocolate-nut base

Whisk together the sugar, vanilla sugar, and eggs until fluffy, then add the oil. Stir in the nuts, flour, baking powder, and cocoa powder alternately with the water. Spread onto a baking sheet lined with baking paper and bake in a preheated oven at 180°C for about 35 minutes, then let cool. If you have a square cake ring, please place it around the base. For both versions: If you want to spread the entire base with jam, top with raspberries, and pour the cake jelly over it. OR: Cut the base in half, spread one half with jam, place the second half on top, press down slightly, and spread the top half with another layer of jam, then place the raspberries tightly on top. Pour the cake jelly prepared according to the package instructions over the top and chill for a while. This version has the advantage that the slices are very tall and, in my opinion, look like they came from a pastry shop. I made these slices with fresh raspberries; I don’t know if it will work with frozen ones; I’ll have to try it first.