Iced coffee cake with raspberries

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Grease a springform pan (26 cm Ø) and dust with flour. eggs, oil, vinegar, sugar and

2. 2

   Put 1 pinch of salt in a mixing bowl. Mix flour and baking powder and add. Mix everything with the whisk of the hand mixer for 1-2 minutes

3. 3

   Fill the dough into the springform pan. Bake in the preheated oven (electric oven: 175 °C/circulating air: 150 °C/ gas: level 2) for 20-25 minutes. Let the base in the tin cool down on a cake rack

4. 4

   Select raspberries, wash if necessary. Put about 100 g aside for decoration. Remove the base from the mould. Close the edge of the mould again. Prick the base several times. Spread the advocaat on top. Spread raspberries on it.

5. 5

   Place the lady fingers on a deep plate. Mix milk and rum and sprinkle the biscuits evenly. Turn once. Then place them in a circle on the raspberries from the outside to the inside

6. 6

   Whip the cream until stiff, adding iced coffee powder, vanillin sugar and cream firming agent one after the other. Spread the iced coffee cream loosely on the lady fingers. Put the cake in a cool place for about 1 hour

7. 7

   Carefully remove the mould edge. Dust the cake with cocoa shortly before serving and decorate with the remaining raspberries

Nutrition Facts

KCAL
260 kcal

CARBS
21 g

FATS
15 g

PROTEINS
4 g