Summary
| Prep Time | 1 hr |
| Total Time | 13 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 20) |
Ingredients
Ingredients- 5 egg (s), separate
- 250 grams sugar
- 1 vanilla sugar
- liters ⅛ water
- liter ⅛ oil
- 250 g flour, smooth
- 1 point baking powder
- 0.25 liter ¼ raspberry juice
- 4 tablespoon sugar
- 4 tablespoon water
- 2 points pudding powder, vanilla
- 2 packs raspberries, frozen
- 2 cups whipped cream
- 2 point cream stabilizer
- Cookies)
Print Recipe
Pin Recipe Instructions
- Stir the yolk sugar and vanilla sugar until foamy, gradually stir in the oil and water. Sieve flour with baking powder and carefully stir in.
- Carefully fold in the egg whites and bake at 180 degrees for 30 minutes. Let cool down.
- Bring the raspberry juice, sugar and water to the boil, stir in 2 pieces of vanilla pudding.
- bring to a boil. Stir in 2 packs of frozen raspberries - spread a thick mixture on the cake.
- After cooling, whip up 2 cups of whipped cream with whipped cream and spread on top, cover with shortbread and leave to stand overnight.
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