John Myers
Créme Fraiche Cake with Raspberries
The perfect créme fraiche cake with raspberries recipe with a picture and simple step-by-step instructions.
- 175 g Flour
- 1 tsp Baking powder
- 1 pinch Salt
- 1 pinch Baking soda
- 115 g Room temperature butter
- 150 g Sugar
- 2 Eggs
- 200 g Creme fraiche Cheese
- 2 tbsp Raw cane sugar
- 200 g Frozen raspberries
- 100 g Powdered sugar
- 2 tbsp Raspberry spirit
- Fresh raspberries for decoration
- Preheat the oven to 175 degrees and line a 25 cm loaf pan with parchment paper – to do this, crumple the parchment paper, wet it under cold running water and then squeeze it out so that the parchment paper can fit into the mold.
- Mix the flour, baking powder, salt and baking soda well. Beat the room temperature butter with the sugar until frothy and gradually stir in the eggs. Gradually add the flour mixture alternately with the creme fraiche, while always stirring well.
- Now carefully fold in the frozen raspberries, place the dough in the loaf pan, sprinkle with the raw cane sugar and bake for about 60 – 70 minutes. Don’t forget to test your chopsticks. Let the cake cool down well and then remove it from the tin.
- For the glaze, mix the powdered sugar with the raspberry brandy and pour over the cake (if children eat, use milk or lime juice). Garnish with some nice fresh raspberries.
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