Important: the cake should be baked in a form with high sides and layered.
Also should you let him one day in the refrigerator.
for the sponge cake...:
250 g butter
250 g sugar
250 g flour
1 TSP baking soda
½ l water
800 g raspberries
2 Pck. Vanilla pudding powder
1 Pck. Instant drink powder with raspberry flavor
1 EL sugar
4 Cup cream
4 Pck. Stiff cream
1 EL sugar
1 Pck. Butter biscuits
+ Powdered sugar for sprinkling
250g butter, 250g of sugar and 4 Beat eggs until foamy.
1 TL mix baking soda with 250 g of flour and mix.
At 170° C (Top / bottom heat) for 20 min. Bake.
500ml water, 2 Pack of pudding powder, mix a packet of raspberry drink powder with a tablespoon of sugar and bring to a boil.
Remove from the heat and immediately stir in raspberries.
Something cool and then spread on the cake bottom in the plate.
4 Cup cream with 4 Beat until stiff Pack Sahnesteif and a TBSP sugar.
Spread the berries-dimensions.
Take the cream layer with butter cookies.
For a day (covered with tin foil) cool.
Sprinkle with powdered sugar before serving!