John Myers
Raspberry Cake for Dummies
The perfect raspberry cake for dummies recipe with a picture and simple step-by-step instructions.
- 0,5 kilogram Frozen raspberries
- 125 g Butter
- 125 g Sugar
- 220 g Flour
- 2 medium-sized Eggs
- 1 packet Vanilla sugar
- 0,5 packet Baking powder
- 1 Knife point Saffron threads
- 1 tablespoon Sugar
- Place the raspberries in a bowl, on a plate or, even better, in a colander to defrost.
- Put the butter in a mixing bowl and stir until soft.
- Add sugar, vanilla sugar and saffron and stir until frothy.
- Add the eggs and stir to an even mass.
- Mix the flour with the baking powder and stir in briefly.
- Grease a springform pan with butter, pour in the mixture and smooth out.
- Spread the raspberries on the dough.
- Sprinkle the sugar evenly over the raspberries.
- Preheat the oven to 170 ° C and bake the cake for about 45 to 60 minutes.
- Check with a wooden skewer or toothpick every now and then from a baking time of 45 minutes or more. If no batter remains on the skewer, the cake is ready.
- Let cool well and serve.
- Some tips: Can be kept in the refrigerator for a relatively long time and tastes even better the next day. Instead of sugar, for example, chocolate sprinkles can be sprinkled over the raspberries. Of course, it also works with other fruits such as blackberries, cherries, etc. If you want the fruits to sink into the batter, a little milk can be added to the batter. If no further use is planned for the other half of the baking powder, the whole packet can also be used.
Facebook Comments