|15 g||baking powder|
|500 g||frozen raspberries|
|37 g||vanilla custard powder|
|400 ml||heavy cream|
|16 g||cream of tartar|
|100 g||butter cookies|
Preheat the oven to 170°C/340°F. Cream the butter and the sugar together in a bowl. Add eggs one-by-one.
Mix the baking powder and the flour in a separate bowl, then combine with the butter mixture. Transfer the batter to a parchment-lined baking pan. Bake at 170°C/340°F for approx. 20 min, then set aside to cool.
Defrost the frozen raspberries, and collect their juices. Mix with the custard powder.
Bring the water to a boil. Pour the raspberry juice-custard mix into the boiling water and whisk vigorously. Take the pot off the heat. Add the thawed raspberries. Set aside to cool down.
Beat the heavy cream and the cream of tartar to stiff peaks. Spread the raspberry custard over the cooled cake base. Then add the whipped cream on top.