Egg-cake with raspberries

Name: egg-cake with raspberries
Total time: 20 min
Yield: 6
Ingredients: 6 little egg cake; 0.5 pot Raspberry Jam; 200 milliliters whipped cream; 1 bag vanilla sugar; 450 gram vanilla cheese; 400 gram raspberry; 1 hand fresh mint

Ingredients

6 little egg cake
0.5 pot Raspberry Jam
200 milliliters whipped cream
1 bag vanilla sugar

450 gram vanilla cheese
400 gram raspberry
1 hand fresh mint

Directions

Brush the egg cakes with the raspberry jam. Beat the cream with the vanilla sugar until stiff.
Place 1 egg cake with the jam side up on a dish. Then coat a layer of vanilla cheese. Divide some raspberries with a layer of whipped cream and put the next egg cake on top.
Repeat this and make sure that the top layer consists of raspberries. Garnish with mint.