Vanilla box cake with raspberries

Name: Vanilla box cake with raspberries
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 15
Ingredients: 250 g Butter or margarine; 200 g Sugar; 1 pinch Salt; 2 Vanilla beans; 4 Eggs (size M); 150 g + 1 tablespoon of flour; 100 g crushed almonds; 100 g Cornstarch; 1 TEASPOON Baking soda; 150 g frozen raspberries; 7-10 Tbsp Sugar; 7-10 Tbsp Grease

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 15

250 g Butter or margarine
200 g Sugar
1 pinch Salt
2 Vanilla beans
4 Eggs (size M)
150 g + 1 tablespoon of flour
100 g crushed almonds
100 g Cornstarch
1 TEASPOON Baking soda
150 g frozen raspberries
7-10 Tbsp Sugar
7-10 Tbsp Grease

Directions

1
Cream fat, sugar and salt. Cut the vanilla pods lengthwise and scrape out the pulp. Stir in eggs one after the other. Mix flour, almonds, starch and baking soda and stir into the dough with vanilla pulp.
2
Mix the undefrosted raspberries with 1 tablespoon of flour. Pour 1/4 of the dough into a greased box form (26 cm long). Fold the raspberries into the rest of the dough, place in the tin and smooth down.
3
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 1/2 hours (stick test). Cover with baking paper after 45-50 minutes. Remove the cake and let it cool down for 15 minutes on a cake rack.
4
Turn the cake out of the tin, turn it over and sprinkle with sugar. Let the cake cool completely and cut into slices. Walnut ice cream tastes good with it.