Mini Ring Cake with Raspberries

5 from 7 votes
Total Time 40 mins
Course Dinner
Cuisine European
Servings 6 people
Calories 352 kcal


  • 150 g Butter
  • 100 g Sugar
  • 3 Eggs
  • 150 g Flour
  • 1 tsp Baking powder
  • 200 g Frozen raspberries
  • 2 tbsp Sifted powdered sugar


  • Preheat the oven to 180 degrees (circulating air: 180 degrees). Thaw the raspberries. Beat the butter and sugar with the hand mixer in 5 minutes until thick and creamy. Stir in eggs one by one. Mix flour and baking powder, fold in briefly.
  • Drain the thawed raspberries in a sieve and stir carefully into the batter. Fill 6 mini silicone ring cake molds with the batter. I put the rest of the batter into 9 mini silicone muffin cases. Bake in the oven for about 20 minutes
  • Remove mini-gugels and mini-muffins from the tin, allow to cool a little. Dust with powdered sugar and serve.


Serving: 100gCalories: 352kcalCarbohydrates: 41.4gProtein: 2.9gFat: 19.2g
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Written by John Myers

Professional Chef with 25 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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