Raspberries with poppy seeds \"shake cake\"

Name: Raspberries with poppy seeds \"shake cake\"
Cook time: 55 min
Total time: 55 min
Yield: 6
Ingredients: 7-10 Tbsp Shape: Shake & Bake from Kaiser (alternatively a Gugelhupfform - 16 cm Ø - and a bowl with lid); 50 g Raspberries (fresh or frozen); 125 g liquid cooled butter; 2 Eggs (Gr. M); 1 shot of amaretto; 125 g Sugar; 1 package Bourbon vanilla sugar; 1 pinch Salt; 125 g Flour; 1 TEASPOON Baking Powder; 1 TABLESPOON Blue Poppy; 7-10 Tbsp butter and flour; 7-10 Tbsp Icing sugar

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
55 mins

TOTAL TIME
55 mins

Ingredients

Servings: 6

7-10 Tbsp Shape: Shake & Bake from Kaiser (alternatively a Gugelhupfform - 16 cm Ø - and a bowl with lid)
50 g Raspberries (fresh or frozen)
125 g liquid cooled butter
2 Eggs (Gr. M)
1 shot of amaretto
125 g Sugar
1 package Bourbon vanilla sugar
1 pinch Salt
125 g Flour
1 TEASPOON Baking Powder
1 TABLESPOON Blue Poppy
7-10 Tbsp butter and flour
7-10 Tbsp Icing sugar

Directions

1
Defrost the raspberries if necessary. Preheat the oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). If necessary, grease the ring cake tin with butter and dust lightly with flour.
2
Tap off the excess flour.
3
Put all ingredients, except the raspberries, in the baking tin or alternatively in a bowl with a tightly closing lid. Close the mould well and shake well for about 10 seconds so that everything mixes together.
4
Leave the dough in one of the baking tins (see tip below) or fill it into the ring cake tin. Carefully fold in the raspberries. Clean the edge of the mould with a kitchen roll.
5
Bake in the hot oven on the rack on the middle shelf for about 55 minutes in the baking tin (40-45 minutes in the ring cake tin). Remove from the oven, let it cool down a little, turn it onto a rack and let it cool down completely.
6
Dust with icing sugar.