Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 eggs
- 600 g frozen raspberries
- 3 packets (120 g) Dr Oetker Rote Grütze powdered dessert mix (see notes)
- 3 cups of flour
- 3 cups of cream
- 3 packets (30 g) of cream stabilizer
- 1 pack of butter cookies
- 1 cup of vegetable oil
- 1 cup of sparkling water
- 1 packet of baking powder
- 2 packets of vanilla sugar
- some lemon juice
Directions
Mix the eggs, sugar, oil, sparkling water, flour, baking powder, vanilla sugar and a little lemon juice in a bowl to a smooth dough.
Place baking paper in a small baking sheet (approx. 25 x 40 cm) and spread the dough evenly over it.
Bake the dough in the oven at approx. 175 ° C for approx. 30 minutes until golden yellow and then let it cool well.
Bring the dessert mix to the boil with 0.75 l of water.
Add the frozen raspberries to the red groats, stir well and wait until the raspberries are thawed.
Spread the warm mass evenly on the dough.
Now cool the cake, preferably overnight.
Whip the cream with the cream stiff until stiff, lightly sweeten with vanilla sugar depending on your taste, and then distribute the mixture evenly over the cake.
Put on the butter cookies and lightly dust with powdered sugar.