Sunken Raspberry Baking Cake

AUTHOR
Lenora Decker
DIFFICULTY
easy
RATING
3.9 12
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. 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. 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

Nutrition Facts

KCAL
320 kcal
CARBS
35 g
FATS
17 g
PROTEINS
5 g

Categories & Tags

Cakes & PastriesCakeCake

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