Raspberry-Blueberry Cake

Ingredients for 1 servings:

• 500 g raspberries and blueberries, frozen
• 125 g butter, soft
• 125 g sugar
• 2 eggs
• 100 ml milk
• 220 g flour
• ½ pack of baking powder
• 1 packet of vanilla sugar

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 15 minutes

simple and airy, for a 26 cm springform pan

If using frozen fruit, thaw it first in a sieve. Preheat the oven to 175°C (top/bottom heat). Beat the butter, sugar, and vanilla sugar in a mixing bowl until creamy. Fold in the eggs one at a time and mix the mixture evenly. Add the milk and continue to beat the mixture until fluffy. Mix the flour with the baking powder and fold in. Grease a 26cm springform pan with butter and spread the batter evenly in the pan. Distribute the raspberries and blueberries over the batter and, if necessary, lightly press them into the batter with a spoon so that the fruit is not just on the surface. Bake the cake in the preheated oven on the middle rack for approx. 45-60 minutes. After 45 minutes, carefully test whether the batter is baked through with a wooden skewer. If batter sticks to the skewer, leave the cake in the oven a little longer. The cake should cool completely and can easily be stored in the refrigerator for a few days. Tip: This cake also works well with other fruits. Chocolate sprinkles can be incorporated into the dough.