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Raspberry sponge cake with chocolate icing

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Ingredients for 1 servings:

  • 250 g butter, soft
  • 180 g sugar
  • 1 packet of vanilla sugar
  • 4 eggs
  • 400 g flour
  • 100 g cornstarch
  • 1 packet of baking powder
  • 4 tbsp milk
  • 375 g raspberries, frozen, do not thaw!
  • 30 g flour
  • Butter and breadcrumbs for the mold
  • 1 pack of cake icing (chocolate)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cream the butter with sugar, vanilla sugar, and eggs until fluffy, then add the flour, baking powder, cornstarch, and milk. Toss the frozen raspberries in the 30g of flour, carefully fold them into the batter, and pour the batter into a greased and breadcrumbed pan. Bake in a preheated oven at 190°C for about 60 minutes, then carefully turn out and let cool. Heat the cake glaze and drizzle it over the cake.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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