Sweet raspberry cake
easy
75 mins
75 mins
Ingredients
- 125 g Butter or margarine
- 100 g Sugar
- 1 package (6 g) "Fine Orange Fruit"
- 2 Eggs (size M)
- 250 g Flour
- 1/2 package Baking Powder
- 100 ml Milk
- 1/2 l Milk
- 1 package Pudding powder "Vanilla Flavor"
- 2 TABLESPOONS Sugar
- 2-3 TABLESPOONS Raspberry Jelly
- 375 g Raspberries
- 1 package red cake glaze (sugared)
- 1/4 l red currant juice © no longer on sale
- 7-10 Tbsp !!©
- 16-19 (approx. 35 g) Orange biscuits
Directions
- 1
For the base, beat the fat and sugar until foamy. Add fine orange fruit. Stir in the eggs one by one. Mix flour and baking powder. Alternately stir in the milk. Fill the dough into a springform pan (26 cm Ø) lined with baking paper.
- 2
Bake in a preheated oven (electric: 175 °C/ gas: level 2) for about 35 minutes. Let it cool down on a cake rack and cut through horizontally once. For the filling, mix 4 tablespoons of milk, pudding powder and sugar. Bring the remaining milk to the boil and remove from the heat. Stir in the pudding powder, bring to the boil again and allow to cool slightly. Spread the lower base with warmed raspberry jelly. Spread the pudding on top and place the second base on top. Press on lightly. Cover with selected raspberries. Mix juice and cake glaze powder and bring to the boil. Spread evenly over the raspberries.
- 3
Spread the lower base with warmed raspberry jelly. Spread the pudding on top and place the second base on top. Press on lightly. Cover with selected raspberries. Mix juice and cake glaze powder and bring to the boil. Spread evenly over the raspberries. Decorate the edge of the cake with cookies. Makes about 16 pieces
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