Ingredients:
For the base:

200 ml of milk
300 g biscuits (ladyfingers)
For the cream:

2 eggs
50 g of sugar
10 g of vanilla sugar
80 g of starch
500 ml of milk
150 g of soft butter
300 g of raspberries
For decoration:

300 ml of whipped cream
50 g of icing sugar
50 g of melted chocolate
100 g of raspberries
5 g of mint
Instructions:
Base preparation:

In a bowl, soak the biscuits in the milk until they are well soaked.
Arrange the soaked biscuits in the bottom of a cake pan, creating an even layer.
Preparation of the cream:

In a bowl, beat the eggs with the sugar and vanilla sugar until the mixture is light and fluffy.
Add the starch and mix well.
In a saucepan, heat the milk and gradually add to the egg mixture, stirring constantly.
Place the mixture over medium heat and continue stirring until it thickens.
Remove from the heat and add the soft butter, stirring until fully incorporated.
Leave to cool for about 1 hour.
Cake assembly:

Spread half the raspberries over the base of the biscuits in the pan.
Gently pour the cream over the raspberries and level the surface.
Arrange the rest of the raspberries on top of the cream.
Decoration:

Decorate the surface of the cake with whipped cream, using a piping bag if desired.
Dust with icing sugar.
Drizzle melted chocolate decoratively over cake.
Garnish with fresh raspberries and mint leaves.
Service:

Place the cake in the refrigerator for at least an hour before serving.
Cut into slices and serve.
Now you’ve made a delicious raspberry cake! Enjoy your meal!

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