Himbeerschnitten, German raspberry slices with whipped cream and butter biscuits

Ingredients

• 3 eggs
• 1 cup of sugar
• 1 cup of oil
• 1 cup of very fizzy water
• 3 cups of flour
• 1 package of baking powder
• 1 packet of vanilla sugar
• A little bit of lemon juice
• 600 g of frozen raspberries
• 3 packets of Rote Grütze (a powdered dessert made with red berries)
• 0.75 liters of water
• 3 containers of cream (600 ml)
• 3 sachets of whipped cream dispenser
• 1 packet of vanilla sugar
• One package of small crackers
• powdered sugar

Preheat the oven to 175 °C. Mix the eggs, sugar, oil, sparkling water, flour, baking powder, vanilla sugar, and lemon juice in a smooth batter.

Spread it out on a small baking sheet, about 25 × 40 cm, that has been lined with parchment paper.

Bake for approximately 30 minutes, or until golden brown, and allow to cool completely before serving.

Bring the Grütze mixture to a boil with 0.75 liters of water, as indicated on the package.

Add the frozen raspberries, mix, and let them thaw.

Spread this warm mixture over the biscuit and let it cool completely, ideally overnight.

Whip the cream with the whipping attachment and vanilla sugar, and spread it over the raspberries.

Place the shortbread cookies side-by-side on the cream and sprinkle with powdered sugar.