Raspberry dessert

Ingredients for 4 servings:

• 150 g sugar
• 1 tbsp powdered sugar
• 3 eggs
• 1 pinch of salt
• 30 g butter
• 50 ml rapeseed oil or sunflower oil
• 1 packet of vanilla sugar
• 40 ml raspberry liqueur or fruit brandy
• ½ lemon(s), juice
• 1 tbsp cornstarch
• 150 g flour
• 1 pinch of cinnamon powder
• 1 tsp. clove powder
• 1 pinch of baking powder
• 200 g raspberries or other fruits of your choice
• Fat and flour for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

small raspberry cake as dessert with vanilla ice cream

Beat the sugar and eggs with a mixer until fluffy – take a little longer if you like. Then add the oil, butter, vanilla sugar, powdered sugar, and salt and continue mixing. Then add the lemon juice, cinnamon, cloves, raspberry brandy, and cornstarch and mix briefly. Preheat the oven to 190–200°C (top/bottom heat) and grease and flour a cake pan, such as a Bundt pan. Then add the flour and baking powder to the batter and mix briefly (!). Pour everything into the pan and spread the fruit on top. Frozen fruit can also be added. Bake for exactly 30 minutes and then enjoy lukewarm with vanilla ice cream.