Raspberry sour cream cake

Ingredients for 1 servings:

• 4 tbsp flour
• 4 tbsp sugar
• 1 pinch of salt
• 4 tbsp oil
• 1 tsp baking powder
• 2 eggs
• 5 cups sour cream
• 5 packs of vanilla sugar
• 6 packs of cream stiffener
• 2 cans of raspberries
• 2 packs of cake glaze, red

Instructions

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

quick to make, very refreshing on hot summer days

Beat the oil, sugar, salt, and eggs with a mixer until fluffy. Mix the flour with the baking powder and fold in. Pour the batter into a springform pan and bake at 180°C for 20-30 minutes until golden brown, then let it cool in the pan. Mix the sour cream, vanilla sugar, and cream stiffener together with a wooden spoon, not with a mixer. Spread the cream evenly over the completely cooled base. Arrange the well-drained raspberries on top. Using the reserved raspberry juice, prepare the glaze according to the package instructions and cover the raspberries well with it. Immediately refrigerate the finished cake and remove it shortly before serving. Carefully loosen the sides of the springform pan and cut the cake into slices. You can also decorate the cake with small dollops of cream and lemon balm leaves – but it is also very beautiful without these decorations.