Raspberry Pie

Ingredients

Flour 70 g

Baking powder 1 tsp

Eggs 2

Icing sugar 120 g

Processed cheese 50 g

Lemon zest

Lemon juice 1 tbsp

Raspberries 100 g

Jelly 3 tbsp

Preheat the oven to 190 C (350 F). Sift the flour and baking powder. Beat the eggs with 100 g of powdered sugar, then mix with the flour and baking powder.

Line a baking pan with parchment paper, pour in the batter, and smooth it out. Place in the oven and bake for 25 minutes. Remove the finished cake from the oven, let it cool slightly in the pan, then invert it onto a towel, remove the parchment paper, and let it cool completely.

 Cream the cream cheese with lemon zest, lemon juice, and the remaining powdered sugar. Place the cooled cake on a large platter and spread with the cream cheese mixture.

Wash the raspberries, dry them well with a paper towel, and place them on top of the cream cheese mixture. Make the jelly and spread it on the raspberries while still hot. Refrigerate for 1 hour and then serve.

Enjoy!