Easy Raspberry Layer Cake
recipe

Prep Time: 30 minutes
Servings: 8

Ingredients:

- Cake Base:
- 2 eggs
- 0.75 dl sugar
- 0.5 dl all-purpose flour
- 0.25 dl potato starch
- 0.5 tsp baking powder
- Filling:
- 200 g cream cheese
- 1.5 dl heavy cream
- 4 tbsp powdered sugar
- 2 tsp vanilla extract
- 1 tbsp vanilla pudding powder
- 150 g fresh raspberries
- Topping:
- Raspberries
- Powdered sugar

Instructions:

1. Preheat the oven to 200°C (390°F). Prepare a baking sheet by lining it with parchment paper.
2. In a bowl, mix together the flour, potato starch, and baking powder.
3. In a separate bowl, whisk the eggs and sugar until light and fluffy.
4. Sift and gently fold the dry ingredients into the egg mixture.
5. Pour the batter onto the prepared baking sheet, smooth it out, and bake for about 10 minutes until golden brown.
6. Once the cake layer is ready, remove it from the oven, flip it onto a clean piece of parchment paper with the top side down, and let it cool on a wire rack.
7. In another bowl, beat together the cream cheese, heavy cream, powdered sugar, vanilla extract, and vanilla pudding powder until stiff peaks form.
8. Gently mash the raspberries and fold them into the cream mixture.
9. Cut the cooled cake layer in half. Spread the filling evenly over one half, then place the other half on top.
10. Refrigerate the cake for about an hour to allow the filling to set.
11. When ready to serve, cut the cake into slices, dust with powdered sugar, and garnish with extra raspberries. Enjoy!

Nutritional Information (per serving):

- Calories: 220
- Protein: 4g
- Fat: 12g
- Carbohydrates: 26g
- Fiber: 1g
- Sugar: 10g

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