Juicy raspberry slices

Name: Juicy raspberry slices
Cook time: 1 h
Total time: 1 h
Yield: 20
Ingredients: 300 g Butter or margarine; 240 g Sugar; 1 package Vanillin sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 1 pinch Salt; 5 Eggs (size M); 300 g Flour; 1 TEASPOON Baking Powder; 100 g crushed almonds; 2 TABLESPOONS Brandy (alternatively milk); 500 g Schmand; 80 ml Milk; 2 packages Dessert sauce "Vanilla flavor; 250 g Whipped cream; 750 g Raspberries; 150 g Blackberries; 2 TABLESPOONS Icing sugar; 7-10 Tbsp Lemon balm; 7-10 Tbsp Grease

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 20

300 g Butter or margarine
240 g Sugar
1 package Vanillin sugar
7-10 Tbsp grated rind of 1 untreated lemon
1 pinch Salt
5 Eggs (size M)
300 g Flour
1 TEASPOON Baking Powder
100 g crushed almonds
2 TABLESPOONS Brandy (alternatively milk)
500 g Schmand
80 ml Milk
2 packages Dessert sauce "Vanilla flavor
250 g Whipped cream
750 g Raspberries
150 g Blackberries
2 TABLESPOONS Icing sugar
7-10 Tbsp Lemon balm
7-10 Tbsp Grease

Directions

1
Cream soft fat, sugar, vanillin sugar, lemon peel and salt. Stir in the eggs bit by bit. Mix flour, baking powder and almonds, stir in alternately with brandy. Grease the fat pan of the oven well, add the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Let them cool down. Stir sour cream with milk until smooth.
2
Add sauce powder and mix well with the whisk of the hand mixer. Whip cream until stiff and fold into the cream. Spread on the base. Select the raspberries and blackberries. Cover the cake with the raspberries and blackberries. Keep cool until serving. Before serving, dust with icing sugar and decorate with lemon balm if desired