Raspberry Marble Cake

AUTHOR
Avis Adkins
DIFFICULTY
easy
RATING
3 3
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 12
  • 150 g Raspberries
  • 2 TABLESPOONS + 300 g sugar
  • 5 Eggs (size M)
  • 1 package Vanillin sugar
  • 250 g gluten-free flour mixture
  • 1 coated Tsp Baking Powder
  • 7-10 Tbsp Icing sugar
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Defrost raspberries at room temperature. Add 2 tablespoons of sugar to the raspberries, puree and pass through a sieve

  2. 2

    Separate eggs. Cream egg yolks, vanillin sugar and 200 g sugar. Stir in 70 ml boiling water. Mix flour and baking powder and stir in. Beat the egg whites until stiff, adding 100 g sugar. Fold the beaten egg whites into the cake

  3. 3

    Pour the dough into a greased, flour-spread springform pan with a tube bottom insert (approx. 24 cm Ø), adding the raspberry puree by the spoonful without touching the rim. Bake the cake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 45-55 minutes (stick test)

  4. 4

    Take the cake out of the oven and let it cool down for about 15 minutes. Turn the cake onto a cake rack, turn it over and let it cool down. Dust with icing sugar before serving

  5. 5

    waiting time approx. 1 1/2 hours

Nutrition Facts

KCAL
230 kcal
CARBS
46 g
FATS
3 g
PROTEINS
4 g