Layered raspberry cake

Ingredients

Directions

1. 1

   Grease 4 glasses (250 ml each) well. Stir fat, 150 g sugar, vanilla sugar until creamy. Stir in eggs one after the other. Mix flour and baking powder, stir in. Fill the dough into the glasses. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 30 minutes. Let cool down on a cake rack. Turn the cake out of the glasses and cut each three times crosswise. Soak gelatine in cold water. Sort the raspberries and wash if necessary. Puree 250 g raspberries and pass through a sieve. Mix with quark, sour cream and 75 g sugar. Squeeze the gelatine, dissolve carefully. Stir in some quark cream, then stir everything into the remaining cream. Cut the rest of the raspberries in half, except for a few for decoration. Pour a little cream on the bottom cake layer, add some berries. Carefully place the second cake layer on top, press down a little. Mix the rest of the cream, except for 4 tablespoons, raspberries and bases in the same way. Spread the cream aside on the cake. Chill for about 3 hours. It may be necessary to support the cakes a little at the sides so that they do not tip over. Serve decorated with the remaining raspberries and dusted with icing sugar

2. 2

   If you want the cake to keep for up to 6 months, proceed as follows after baking

3. 3

   Soak the rubber rings of the preserving jars in cold water before preparation and baking. When filling the dough into the jars, make sure that the rim remains clean. After baking, place the moist rubber rings on the inside of the glass lids. Close the jars with the lids, fasten with 4 clips each

4. 4

   The cakes can therefore be stored in a cool place for up to 6 months

5. 5

   4 hours waiting time