Tina's Raspberry Vanilla Dream

Ingredients for 1 servings:

• 500 ml milk
• 3 cups sour cream
• 200 g powdered sugar
• 2 packs of pudding powder (vanilla pudding powder)
• ½ tbsp lemon juice
• 250 g flour
• 125 g butter
• 125 g sugar
• 1 egg(s)
• ½ pack of baking powder
• 1 packet of vanilla sugar
• 500 g raspberries, frozen
• 1 pack of cake glaze, red
• 250 ml juice or water for the glaze

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 35 minutes

A super delicious cake – ideal if prepared the day before!

Start with the filling. To do this, boil the two vanilla pudding packets with 500 ml of milk. Pour a little milk into a small bowl, stir in the powder until smooth, and when the milk has boiled while stirring, remove the pan from the heat, stir in the powder mixture, and bring to a boil. Allow to cool, stirring constantly. Transfer the pudding mixture to a mixing bowl to avoid the heat from the pan. Stir in 3 cups of sour cream and the lemon juice. Finally, add the powdered sugar and mix with a whisk or a mixer on the lowest speed. Mix all of the ingredients for the shortcrust pastry and knead it into a dough. Grease a 26 cm springform pan with a little butter and roll out the dough to form a base and sides. The filling can now be poured into the pan and smoothed out slightly. Spread the frozen raspberries on top (otherwise they will become crunchy in the oven). Bake on the middle rack of the oven at approx. 175°C for approx. 60 minutes. After 40 minutes, I always turn the temperature down to about 150°C. After baking, prepare the glaze according to the package instructions and spread it over the cake. The cake should then be well chilled. I always prepare it the day before and refrigerate it overnight. Shortly before serving, I remove the springform pan and serve it while it’s still nice and cool – it tastes heavenly and refreshing!