Airy raspberry cake

Name: Airy raspberry cake
Cook time: 1 h
Total time: 1 h
Yield: 20
Ingredients: 1 Cup (250 g) Whipped cream; 1 (approx. 240 g) Cup of sugar; 1 pinch Salt; 1 package Vanillin sugar; 6 Eggs (size M); 2 1/2 Cup of flour (approx. 150 g each); 1 package Baking Powder; 500 g frozen raspberries; 100 g flaked almonds; 50 g demerara sugar; 50 g Butter; 7-10 Tbsp Fat and flour

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 20

1 Cup (250 g) Whipped cream
1 (approx. 240 g) Cup of sugar
1 pinch Salt
1 package Vanillin sugar
6 Eggs (size M)
2 1/2 Cup of flour (approx. 150 g each)
1 package Baking Powder
500 g frozen raspberries
100 g flaked almonds
50 g demerara sugar
50 g Butter
7-10 Tbsp Fat and flour

Directions

1
Put the cream in a mixing bowl. Wash the cream cup and dry. Whip the cream with the whisks of the hand mixer until half stiff. Add sugar, salt and vanilla sugar. Add eggs and fold in
2
Mix flour and baking powder and stir in 2-3 portions. Pour the dough onto a greased baking tray sprinkled with flour and smooth it down. Spread the frozen raspberries evenly on top and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 35-40 minutes
3
After about 10 minutes of baking time, spread almond flakes, brown sugar and butter in flakes evenly on the cake, and bake until done. Take the cake out of the oven, place on a cake rack and let it cool down