Raspberry Tart with Vanilla Cream

For the raspberry tart with vanilla cream, beat sugar, oil and eggs until fluffy, then mix in flour and baking powder and pour into a greased, floured pan.

Bake at 170° C (convection oven) for 15 – 20 minutes. For the vanilla cream, mix cream cheese, powdered sugar, vanilla sugar, whipped cream and the pulp of a vanilla pod and spread on the cooled cake base.

Top with the fresh raspberries and prepare the cake jelly according to instructions. Spread the jelly over the raspberries. For vegetarians, prepare the raspberry tart with vanilla cream without gelatin.

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