Raspberry Danube wave cake

Name: Raspberry Danube wave cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 300 g frozen raspberries; 250 g Butter or margarine; 175 g Sugar; 1 pinch Salt; 1 package Vanillin sugar; 4 Eggs (size M); 350 g Flour; 1 package Baking Powder; 175 ml Egg liqueur; 250 g Whipped cream; 7-10 Tbsp Fat and flour; 7-10 Tbsp Chocolate shavings

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

300 g frozen raspberries
250 g Butter or margarine
175 g Sugar
1 pinch Salt
1 package Vanillin sugar
4 Eggs (size M)
350 g Flour
1 package Baking Powder
175 ml Egg liqueur
250 g Whipped cream
7-10 Tbsp Fat and flour
7-10 Tbsp Chocolate shavings

Directions

1
Defrost the raspberries in a bowl for about 1 hour. Put some nice raspberries on kitchen paper for decoration. Cream fat, sugar, salt and vanilla sugar with the whisk of the hand mixer.
2
Stir in the eggs one by one. Mix flour and baking powder and stir in 150 ml egg liqueur alternately. Puree 200 g raspberries.
3
Cut the dough in half. Stir into one half of the raspberry puree, carefully fold in the remaining raspberries. Fill the raspberry dough into a greased springform pan with a tube bottom insert (26 cm Ø), spread the rest of the dough on top and swirl lightly with a fork.
4
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 45 minutes. Take out and let cool down.
5
Whip the cream with the whisks of the hand mixer until stiff. Carefully remove the cake from the tin and place it on a cake plate. Pour cream into the middle of the cake, decorate with raspberries and 25 ml advocaat.