Fast raspberry butter cake

Name: Fast raspberry butter cake
Cook time: 45 min
Total time: 45 min
Yield: 24
Ingredients: 300 g Whipped cream; 100 g Whipped cream; 6 Eggs (Gr. M); 300 g Sugar; 200 g Sugar; 7-10 Tbsp Bourbon vanilla; 400 g Flour; 1 pck. Baking Powder; 300 g frozen raspberries; 125 g Butter; 200 g flaked almonds; baking paper

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

The cream dough is quickly stirred. On top comes a sweet almond crunch

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 24

300 g Whipped cream
100 g Whipped cream
6 Eggs (Gr. M)
300 g Sugar
200 g Sugar
7-10 Tbsp Bourbon vanilla
400 g Flour
1 pck. Baking Powder
300 g frozen raspberries
125 g Butter
200 g flaked almonds
baking paper

Directions

1
For the dough, mix 300 g cream, eggs, 300 g sugar and vanilla until smooth. Mix flour and baking powder and stir in. Spread the dough on the fat pan lined with baking paper (approx. 32 x 39 cm). Spread frozen raspberries on the dough. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 15 minutes.
2
For the almond topping, meanwhile bring 200 g sugar, butter and 100 g cream to the boil and simmer while stirring until the sugar has dissolved. Carefully stir in the flaked almonds.
3
Remove the cake from the oven and spread the almond paste on top. Continue baking at the same temperature for 15-17 minutes. Let it cool down.