Raspberry box cake

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Mix flour, 50 g sugar, vanillin sugar and salt in a mixing bowl, make a depression in the middle. Warm the milk lukewarm. Dissolve yeast in 50 ml milk. Pour the yeast milk into the flour bowl, mix with some flour from the edge and leave to rise in a warm place for about 15 minutes, covered.

2. 2

   Add the egg, 100 ml lukewarm milk and 60 g soft butter and knead to a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 45 minutes. Puree 200 g raspberries and 50 g icing sugar and pass through a sieve.

3. 3

   Chill the raspberry sauce.

4. 4

   Melt 50 g butter. Wash the orange with hot water and rub the peel thinly. Mix orange zest and 100 g sugar in a bowl. Warm up the jam and stir until smooth. Add 100 g raspberries. Pluck the dough into walnut-sized pieces (approx. 28 g) and shape into balls.

5. 5

   Press the balls flat and place one raspberry, covered with jam, in the middle of each ball. Press the dough over the raspberry. First brush the balls with melted butter, then roll them in orange sugar.

6. 6

   Line a greased and floured box form (approx. 12 x 22 cm) with the dough balls, cover and leave to rise for another 10 minutes.

7. 7

   Bake the cake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 30-35 minutes. Cover the cake with foil after about 20 minutes. Take out, place on a cake rack in the mould and let it cool down for about 15 minutes, turn out of the mould and let it cool down.

8. 8

   Mix 100 g icing sugar, milk and lemon juice to a smooth glaze. Decorate the cake with it and serve hot or cold. Add raspberry sauce.

Nutrition Facts

KCAL
210 kcal

CARBS
35 g

FATS
6 g

PROTEINS
3 g