Raspberry vanilla cake

Ingredients for 1 servings:

• 450 g flour
• 3 tsp, leveled baking powder
• 2 vanilla pods
• 475 g sugar
• 4 eggs
• 150 ml sunflower oil
• 250 ml carbonated mineral water
• 500 g raspberries
• 2 packs of cake glaze, red
• 4 tbsp sugar
• 500 ml water
• 400 ml whipped cream
• 2 packs of cream stiffener
• 1 packet of vanilla sugar
• 100 g chocolate, white or desiccated coconut, for sprinkling

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

Frau Holle raspberry cake, from a square baking frame, simple

Line a baking tray (approx. 44 x 37 cm) with baking paper and preheat the oven to 175°C fan/convection oven. For the dough: Mix the flour with the baking powder. Split the vanilla pods lengthwise, scrape out the seeds, and mix with the sugar. In a bowl, beat the eggs and sugar with the vanilla seeds, oil, and water until creamy. Gradually sift in the flour and baking powder mixture and mix everything with a hand mixer until smooth. Spread the dough on the baking tray and bake on the middle rack for approx. 20 minutes (use a skewer to test). After baking, let the base cool completely. For the puree: Wash the raspberries, carefully pat dry, and puree finely with a hand blender. Strain the puree through a sieve to remove any seeds. Prepare the glaze with sugar and water according to the package instructions. Let it cool slightly, then stir in the raspberry puree. For the topping: Whip the cream with vanilla sugar and cream stiffener until stiff. Finely grate the white chocolate (or use desiccated coconut if you prefer). Place a rectangular cake ring around the cake base. Spread the raspberry glaze on top and let it set. Then spread the cream on top and sprinkle with grated chocolate or desiccated coconut. Refrigerate the cake until ready to serve.