Snow White cake with raspberries

Ingredients for 1 servings:

• 100 g butter
• 100 g sugar
• 1 packet of vanilla sugar
• 3 eggs
• 200 g flour
• ½ pack of baking powder
• 2 tbsp Nutella, or 1-2 tbsp cocoa powder
• 1 jar raspberries
• 2 cups of cream
• 2 packs of cream stiffener
• 2 packets of vanilla sugar
• 250 g quark, 40% fat
• 1 pkt. cake glaze, red

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours 15 minutes

Cream the butter with sugar, 1 sachet of vanilla sugar, and eggs until fluffy. Sift in the flour and baking powder and continue stirring. Pour half of the batter into a greased springform pan, mix the other half with Nutella or cocoa powder, and pour it onto the light-colored batter in the pan. Drain the raspberries and spread them over the batter, collecting the juice. Bake for 40-45 minutes in an oven preheated to 175 degrees Celsius. Then let the base cool thoroughly. Pour the quark into a bowl. Whip the cream with the cream stiffener and 2 sachets of vanilla sugar until stiff peaks form, then stir into the quark. Spread the mixture onto the cooled base. Make a glaze from the cake glaze packet, the raspberry juice, and a few raspberries, and pour it onto the cake. Carefully add the glaze spoonful at a time; don’t pour it all over, or the cream and quark mixture will melt. Or simply buy glaze that’s made cold and ready to mix. Chill the finished cake in the refrigerator for at least 2 hours or, better yet, overnight.