Spelt cake with raspberry soured milk

Name: Spelt cake with raspberry soured milk
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 TABLESPOONS (30 g) Almond kernels (without skin); 500 g low-fat soured milk; 2 packages Vanillin sugar; 4-5 Tbsp Sugar; 500 g Raspberries; 4 Eggs; 7-10 Tbsp Salt; 3/8 l low-fat milk; 250 g Spelt flour (Type 630); 1 coated Tsp Baking Powder; 2-3 TABLESPOONS clarified butter; 7-10 Tbsp Icing sugar

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 TABLESPOONS (30 g) Almond kernels (without skin)
500 g low-fat soured milk
2 packages Vanillin sugar
4-5 Tbsp Sugar
500 g Raspberries
4 Eggs
7-10 Tbsp Salt
3/8 l low-fat milk
250 g Spelt flour (Type 630)
1 coated Tsp Baking Powder
2-3 TABLESPOONS clarified butter
7-10 Tbsp Icing sugar

Directions

1
Roughly chop the almonds. Roast in a pan without fat until golden brown, take out. Mix soured milk, 1 packet of vanillin sugar and 2-3 tbsp. sugar. Select the raspberries and wash if necessary. Puree half and stir into the soured milk.
2
Separate eggs. Mix the egg yolks, 1 pinch of salt, 1 packet of vanillin sugar, 2 tablespoons of sugar and milk. Mix flour and baking powder, stir in. Beat egg whites until stiff, fold in portions.
3
Heat clarified butter in 2 coated pans (approx. 26 cm Ø). Pour in the dough and bake at low heat from both sides until golden brown. Tear into pieces with 2 forks and continue baking for a short time.
4
Serve with raspberry soured milk. Sprinkle with the rest of the raspberries and almonds. Dust with icing sugar.