Quick raspberry cake

This one is really quick. My children /;-)/ informed me, late in the afternoon, that they would be coming to dinner. I managed the main in an hour, but I was baking the cake during the meal. Before the time for after-dinner tea came, the cake was ready. 















"Quick raspberry cake"

For the base:
- 250 g flour
- pinch of salt
- 150g butter
- 100g icing sugar
- 1 egg
- 2 tbsp cognac or brandy

Chop everything quickly, work into a smooth mass and put in the fridge for 20-30 minutes. 

For the topping:
- 200g soured cream /ideally creme fraiche/
- 250 g mascarpone 
- 2 tbsp cognac
- 300 g raspberries
- icing sugar to sprinkle

Butter the baking tray. Spread the cake mixture taken from the fridge, pierce with a fork in many places and bake in a preheated oven for ca. 20 minutes. 

Mix together the mascarpone, cream and cognac in a bowl, spread on the cake when cool and decorate with raspberries. Sprinkle with icing sugar, as the topping is not sweet.