Raspberry Bundt cake

Ingredients

Directions

1. 1

   fat, fruit sugar and lemon peel with the

2. 2

   Whisk the whisk of the hand mixer until creamy. Stir in the eggs one by one. Mix flour, up to 1 teaspoon, starch and baking powder. Stir into the egg-fat mixture. Fill 1/3 of the dough into a greased and breadcrumbed ring cake tin (approx. 2 l capacity)

3. 3

   Dust frozen raspberries with 1 tsp. flour. Fold into the rest of the dough and put into the mould. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 50 minutes

4. 4

   Take out the cake and let it cool in the mould for about 15 minutes. Then turn over and let it cool down completely. Dust with diabetic sweetener

5. 5

   The juicy Gugelhupf tastes good even for non-diabetics! If you bake it for yourself, simply freeze the remaining pieces