Raspberry sour cream cake recipe

powder. Bring the whole thing to the boil on the stove at the highest flame until it is nice and thick and once it has boiled, pour it directly over the cake base and smooth it out. Cool the cake at room temperature and then place it in the refrigerator. For the raspberry topping, add raspberry juice to a pot.

Add sugar, then add the cornstarch and stir until smooth and heat the liquid over high heat until it almost boils. Add raspberries when raspberry liquid thickens but before it boils and bring to a boil together. Then add the raspberry topping to the pudding and smooth it out. Let the cake cool at room temperature, then put it in the fridge. Here at least 2 hours