Raspberry sand cake

Name: Raspberry sand cake
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 1
Ingredients: 250 g Butter or margarine; 200 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 4 Eggs (size M); 200 g Flour; 100 g Cornstarch; 1/2 TEASPOON Baking Powder; 1/8 l Egg liqueur; 1 package (250 g) frozen raspberries; 7-10 Tbsp Grease; 150 g Icing sugar; 4 TABLESPOONS Egg liqueur

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 1

250 g Butter or margarine
200 g Sugar
1 package Vanillin sugar
1 pinch Salt
4 Eggs (size M)
200 g Flour
100 g Cornstarch
1/2 TEASPOON Baking Powder
1/8 l Egg liqueur
1 package (250 g) frozen raspberries
7-10 Tbsp Grease
150 g Icing sugar
4 TABLESPOONS Egg liqueur

Directions

1
Cream fat, sugar, vanillin sugar and salt. Stir in the eggs one after the other. Mix flour, starch and baking powder and stir into the dough. Add advocaat. Fold in raspberries without defrosting.
2
Fill the dough into a greased box form (26 cm long) and smooth it down. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for approx. 1 3/4 hours and minutes. Cover if necessary.
3
Drop onto a cake rack and let it cool down. For the icing, stir icing sugar and advocaat until smooth, pour over the cake and allow to dry. Results in about 20 slices.