Sunken Raspberry Baking Cake

Name: Sunken Raspberry Baking Cake
Cook time: 1 h
Total time: 1 h
Yield: 20
Ingredients: 500 g Raspberries; 250 g Butter or margarine; 200 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 7-10 Tbsp grated rind of 1 untreated lemon; 5 Eggs (size M); 500 g Flour; 1 package Baking Powder; 200 g Whipped cream; 2 packets (75 g each) chocolate drops; 7-10 Tbsp Icing sugar; 7-10 Tbsp Mint; 7-10 Tbsp Fat and flour

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 20

500 g Raspberries
250 g Butter or margarine
200 g Sugar
1 package Vanillin sugar
1 pinch Salt
7-10 Tbsp grated rind of 1 untreated lemon
5 Eggs (size M)
500 g Flour
1 package Baking Powder
200 g Whipped cream
2 packets (75 g each) chocolate drops
7-10 Tbsp Icing sugar
7-10 Tbsp Mint
7-10 Tbsp Fat and flour

Directions

1
Select raspberries, wash if necessary. Cream fat, sugar, vanilla sugar, salt and lemon peel with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour and baking powder and stir in alternately with the cream. Fold approx. 2/3 of the chocolate drops into the dough. Grease the fat pan of the oven and dust with flour. Put the dough on top and smooth it down.
2
Spread raspberries on the dough. Sprinkle with remaining chocolate drops. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 35-40 minutes. Let cool off. Dust with icing sugar and serve decorated with mint. Serve with sour cream