INGREDIENTS:
Cake base:
2 eggs
150g sugar
1 tsp vanilla paste
175g flour
½ pack of baking powder
65 ml oil
85 ml sparkling water
Sour cream filling:
3 packs of vanilla pudding powder
500 ml milk
600 g sour cream
225g sugar
Raspberry topping:
680 g raspberries in a glass
45 g cornstarch
40g sugar
PREPARATION:
For the base, whisk the eggs, salt, sugar and vanilla paste in a bowl. Add the oil and stir in. Stir in the sparkling water and finally add the flour and baking powder. Stir in the flour and baking powder as briefly as possible so that the dough does not become too dry. Line a springform pan with a diameter of 26 cm with baking paper and add the dough. Place the base in the preheated oven at 150 °C top and bottom heat for 25-30 minutes
Put in the oven. Then place the finished base on a cake plate and surround it with a cake ring. For the sour cream, put the sour cream in a pot, add the sugar and add a third of the milk. Stir everything until there are no lumps, then add the rest of the milk and stir until smooth. Gradually add the vanilla
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