Creamy Vegan Raspberry Shortbread Cake - Zucker&Jagdwurst

Ingredients

• 220 g (1.75 cups) flour
• 100 g (1 cup) sugar
• 8 g (1 tsp) vanilla sugar
• 8 g (1 tsp) baking powder
• 50 ml (0.25 cup) neutral vegetable oil
• 200 ml (1 cup) sparkling water
• 8–10 shortbread cookies (coarsely chopped)
• 200 ml (1 cup) vegan whipped cream
• 16 g (0.5 oz) cream stiffener
• 200 g (0.5 lb) vegan skyr
• 150 g (0.33 lb) vegan cream cheese
• 16 g (0.5 oz) vanilla sugar
• 250 g (0.5 lb) raspberries
• 8 g (0.25 oz) vanilla custard powder
• 20 g (0.25 cup) sugar
• 75 ml (0.33 cup) water
• about 9 vegan shortbread cookies (depending on the cake shape)