Raspberry cake

Ingredients for 1 servings:

• 3 large eggs
• 160 g sugar
• 1 packet of vanilla sugar (or seeds of half a vanilla pod)
• ¼ tsp cinnamon powder
• 150 g margarine or butter, melted, cooled
• 220 g flour
• 10 g baking powder
• 100 g nuts (pecans), chopped
• 250 g raspberries, fresh or frozen
• 50 g chocolate decoration (drops) OR:
• Chocolate, dark, chopped
• powdered sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

quick, berry-rich cake with pecans and chocolate

This amount is enough for a 26 cm springform pan. Beat the eggs, sugar, vanilla sugar, and cinnamon until very fluffy, then add the cooled margarine/butter and mix in. Add the flour and baking powder and mix well. Then fold in the raspberries, pecans, and chocolate. Pour into the pan, smooth the mixture, and bake at 170°C for about 45 to 50 minutes (use a toothpick to test the filling). Let cool on a wire rack and sprinkle with powdered sugar, if desired. You can replace the raspberries with any other berry, or replace the pecans with walnuts. For a more intense flavor, roast the nuts in a pan with a level teaspoon of butter and a little sugar.