Raspberry vanilla buttercream cake

Ingredients for 1 servings:

• 4 m.-sized eggs
• 200 g flour
• 200 g sugar
• 2 tsp baking powder
• 2 packets of vanilla sugar
• 2 packs of pudding powder, vanilla
• 500 g butter (room temperature)
• 1 liter of milk
• 6 tbsp sugar
• 500 g raspberries (e.g. frozen)
• Chocolate decoration, as desired

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours 40 minutes

Cream cake, quick biscuit

Dough: Beat eggs with sugar and vanilla sugar for about 10 minutes on the highest speed of a hand mixer. Sift together the flour and baking powder and carefully fold into the egg mixture. Preheat oven to 180°C (top and bottom heat). Line a 28cm springform pan with baking paper and pour in the batter. Baking time: approx. 30-45 minutes. After baking, let it cool and divide into three cake layers. Cream: Prepare the pudding with milk and sugar according to the package instructions. Then cool in a water bath until it reaches the temperature of the butter. Now stir the pudding into the butter a tablespoon at a time. Puree the raspberries. Assembly: Spread the bottom layer with raspberry puree and then cover with buttercream. Place the second layer on top and repeat the process. Place the lid on top and cover the entire cake with buttercream. Use the piping nozzle to place small caps around the edge, onto which the chocolate decorations will be placed. Spread the remaining raspberry puree in the center of the top of the cake. Then refrigerate the cake until ready to eat.