Summary

Ingredients

• 6 egg (s)
• 12 tablespoon sugar
• 12 tablespoon oil
• 12 tablespoon flour
• 0.75 ¾ Point baking powder
• 0.25 liter ¼ syrup, (raspberry syrup)
• 1 point pudding powder, vanilla
• 250 g raspberries
• 2 cups whipped cream
• 2 point cream stabilizer
• 1 point biscuit (s), (butter biscuits)
• sugar

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Instructions

1. Mix eggs, sugar and oil until foamy and fold in the flour mixed with baking powder. Spread on the baking sheet and bake at 180 degrees for about 20 minutes. Bring the raspberry syrup and vanilla pudding to the boil, add the raspberries and bring to the boil again. Spread the mixture on the cooled cake and let it cool down. Beat the whipped cream with the whipped cream until stiff and spread it on the raspberry topping. Cover with butter biscuits and add sugar to them (biscuits take about 4 hours to steep)