Raspberry Sour Cream Cake

Summary

Ingredients

For the sponge cake base:

• 4 tablespoon flour
• 4 tablespoon sugar
• 1 pinch (s) salt
• 4 tablespoon oil
• 1 teaspoon Baking powder
• 2 egg (s)

For covering:

• 5 cups sour cream
• 5 packs vanilla sugar
• 6 packs cream stabilizer
• 2 cans raspberries
• 2 packs cake icing, red

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Instructions

1. Beat the oil, sugar, salt and eggs with a mixer until frothy. Mix the flour with baking powder and fold in. Pour the dough into a springform pan and bake for 20 - 30 minutes at 180 ° C until golden yellow, then leave to cool in the form.
2. Mix the sour cream, vanilla sugar and cream stiffener with a wooden spoon, not with the mixer. Spread the cream evenly on the completely cooled floor. Spread the well drained raspberries on top. Prepare the icing with the collected raspberry juice according to the instructions on the packet and cover the raspberries well with it.
3. Immediately put the finished cake in the refrigerator and only take it out shortly before serving, carefully loosen the springform rim and cut the cake into pieces.
4. You can also decorate the cake with little cream tuffs and lemon balm leaves - but it is also very beautiful without this decoration.