Simple raspberry cake

Name: Simple raspberry cake
Cook time: 40 min
Total time: 40 min
Yield: 16
Ingredients: 125 g Butter or margarine; 125 g + 6 tablespoons sugar; 1 package Vanillin sugar; 1 pinch Salt; 3 Eggs (size M); 150 g Flour; 2 coated Tsp Baking Powder; 5 TABLESPOONS Milk; 500 g Raspberries; 250 g Cream curd; 250 g Mascarpone; 4 TABLESPOONS Lemon juice; 1 package red cake glaze powder; 7-10 Tbsp Melissa; 7-10 Tbsp Fat and flour

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 16

125 g Butter or margarine
125 g + 6 tablespoons sugar
1 package Vanillin sugar
1 pinch Salt
3 Eggs (size M)
150 g Flour
2 coated Tsp Baking Powder
5 TABLESPOONS Milk
500 g Raspberries
250 g Cream curd
250 g Mascarpone
4 TABLESPOONS Lemon juice
1 package red cake glaze powder
7-10 Tbsp Melissa
7-10 Tbsp Fat and flour

Directions

1
Cream the fat, 125 g sugar, 1 packet of vanillin sugar and salt. Stir in the eggs one by one. Mix flour and baking powder and stir in together with the milk.
2
Put the dough into a greased springform pan (26 cm Ø) sprinkled with flour and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-20 minutes. Let the cake cool down in the tin on a cake rack.
3
Raspberries selected. Stir the quark, mascarpone, lemon juice and 4 tablespoons of sugar until smooth. Remove the cake from the tin. Place a cake ring around the cake. Spread the cream evenly on the cake. Spread raspberries on the cream.
4
Mix casting powder with 2 tablespoons of sugar. Gradually stir in 250 ml of water. Heat while stirring, bring to the boil once. Spread evenly on the berries with a spoon. Allow to set. Remove the cake from the cake ring and decorate with melissa.