Summary

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)

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Instructions

1. 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.
2. Carefully fold in the egg whites and bake at 180 degrees for 30 minutes. Let cool down.
3. Bring the raspberry juice, sugar and water to the boil, stir in 2 pieces of vanilla pudding.
4. bring to a boil. Stir in 2 packs of frozen raspberries - spread a thick mixture on the cake.
5. After cooling, whip up 2 cups of whipped cream with whipped cream and spread on top, cover with shortbread and leave to stand overnight.