Airy raspberry cake

AUTHOR
Andrew Gay
DIFFICULTY
very easy
RATING
4 17
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 20
  • 7-10 Tbsp Fat and flour
  • 250 g Whipped cream
  • 1 (240 g) Coffee cup sugar
  • 1 package Vanillin sugar
  • 7-10 Tbsp Salt
  • 6 Eggs (Gr. M)
  • 2,5 (375 g) coffee cup flour
  • 1 package Baking Powder
  • 500 g frozen raspberries
  • 100 g flaked almonds
  • 50 g demerara sugar
  • 50 g soft butter

Directions

  1. 1

    Measure out the sugar and flour with a coffee cup holding 250 ml of liquid. Grease a baking tray (approx. 35 x 40 cm) and dust with flour.

  2. 2

    Pour cream into a mixing bowl. Add sugar, vanilla sugar and 1 pinch of salt to the cream. Whip the cream with the whisks of the hand mixer until semi-stiff. Stir in the eggs one by one. Mix flour and baking powder and stir in portions briefly.

  3. 3

    Spread the dough on the tray. Spread the raspberries on top without defrosting them. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 10 minutes.

  4. 4

    Take the cake out of the oven. Spread almond flakes, brown sugar and butter in flakes on the cake and bake for about 25 minutes. Let it cool down.

Nutrition Facts

KCAL
250 kcal
CARBS
30 g
FATS
11 g
PROTEINS
5 g