Raspberry cakes

Name: Raspberry cakes
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 250 g Butter or margarine; 175 g Sugar; 1 package Vanillin sugar; 4 Eggs (size M); 400 g Flour; 100 g Cornstarch; 1 package Baking Powder; 3-4 Tbsp Milk; 375 frozen raspberries; 100 g Whole milk couverture; 100 g Hazelnut cake glaze; 7-10 Tbsp Flour; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

250 g Butter or margarine
175 g Sugar
1 package Vanillin sugar
4 Eggs (size M)
400 g Flour
100 g Cornstarch
1 package Baking Powder
3-4 Tbsp Milk
375 frozen raspberries
100 g Whole milk couverture
100 g Hazelnut cake glaze
7-10 Tbsp Flour
7-10 Tbsp Fat and breadcrumbs

Directions

1
Cream fat, sugar and vanillin sugar. Stir in eggs bit by bit. Mix flour, cornstarch and baking powder, sieve onto the egg mixture and stir in. Stir in the milk. Turn undefrosted raspberries in the flour and fold into the dough.
2
Pour into a greased cupcake tin (approx. 3 litres capacity) sprinkled with breadcrumbs. Bake in a preheated oven (electric: 200°C/ gas: level 3) for 60-70 minutes. Cover the cake after half the baking time.
3
Leave to rest in the mould for about 10 minutes, turn out onto a cake rack and let it cool down. Melt the couverture and cake glaze and pour over the cooled cake. Leave to dry for approx. 1 hour.