For the base, stir together the sugar, margarine, flour, eggs, vanilla sugar and baking powder one after the other. Spread the dough on a baking sheet and tap the sheet on the worktop until all the air bubbles have escaped the dough, this will make it smoother later.
Now bake in the preheated oven at 180 ° C top / bottom heat for about 20 minutes. Don`t be alarmed: the ground is getting hard.
For the filling, let the raspberries thaw for about 15 minutes. Dissolve the beverage powder (usually available with tea) in the water and bring to the boil with the sugar and the pudding powder mixed in a little water. Add frozen raspberries and stir gently. Spread on the cooled ground. Let cool down.
Whip the cream with the cream stiffener and vanilla sugar until stiff and spread on the cake. Spread the butter biscuits completely on the cream and dust with powdered sugar. Wrap the tray completely with aluminum foil and place in the refrigerator at least overnight.
Tips:
I always bake the cake in a baking frame and roughly measure it beforehand so that the shortbread biscuits can be used later. You should always plan some space between the biscuits. Of course, it also works excellently by eye.
The recipe can also be modified. If you don`t like raspberries that much, you can also use orange powdered drink and tangerines as an alternative.
The pieces can now be perfectly portioned according to the biscuits, although they can also be easily cut by soaking them.
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