Vanilla Cream Cake with Raspberries

For the vanilla cream cake with raspberries, first prepare the cake. Separate the eggs and beat the egg whites until stiff. Beat the egg yolks, sugar and oil until fluffy. Add the water, baking powder and flour and mix well, then carefully fold in the snow.

Spread the dough about 3 cm thick on a baking tray. Bake in the oven at 180 °C top/bottom heat for about 20 minutes. Let the dough cool down.

For the vanilla cream, bring 400 ml milk to the boil. Mix 100 ml of the milk well with the custard powders and the powdered sugar. As soon as the milk starts to boil, stir in the custard powder.

Stirring constantly, allow to thicken over low heat. As soon as the pudding thickens/solidifies, remove from the plate and let the pudding cool well while stirring constantly.

Whip whipped cream until stiff and stir into well cooled pudding. Place a springform ring around the base of the cake and cover the base with raspberries. Spread the cream on the raspberries and let the vanilla cream cake with raspberries set in the refrigerator for at least 3 hours.

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