Cake with raspberries and almonds

Name: Cake with raspberries and almonds
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 3 Eggs (size M); 125 g Sugar; 100 g soft butter or margarine; 50 g Mascarpone; 2 TABLESPOONS Amaretto; 100 g Flour; 50 g Cornstarch; 100 g ground almonds without skin; 1/2 package Baking Powder; 7-10 Tbsp Salt; 150 g frozen raspberries; 7-10 Tbsp Icing sugar; 7-10 Tbsp Fat and flour; 7-10 Tbsp Aluminium foil

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

3 Eggs (size M)
125 g Sugar
100 g soft butter or margarine
50 g Mascarpone
2 TABLESPOONS Amaretto
100 g Flour
50 g Cornstarch
100 g ground almonds without skin
1/2 package Baking Powder
7-10 Tbsp Salt
150 g frozen raspberries
7-10 Tbsp Icing sugar
7-10 Tbsp Fat and flour
7-10 Tbsp Aluminium foil

Directions

1
Separate eggs. Cream 75 g sugar and fat with the whisk of the hand mixer. Add egg yolks, mascarpone and amaretto. Mix flour, starch, almonds and baking powder and stir into the egg-sugar mixture. Beat the egg whites until stiff, adding 50 g sugar and salt. Carefully fold the beaten egg whites into the dough
2
Fold the frozen raspberries into the dough. Grease a box cake tin (approx. 11 x 30 cm) and dust with flour. Fill in the dough and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 1 hour. If the surface becomes too dark, cover with aluminium foil. Remove the cake from the oven, let it cool down for about 15 minutes and then turn it out of the tin. Let the cake cool down on a cake rack. Dust with icing sugar before serving