Vanilla cake with raspberries

Name: Vanilla cake with raspberries
Cook time: 2 h
Total time: 2 h
Yield: 16
Ingredients: 7-10 Tbsp Fat and flour; 2 Vanilla beans; 250 g soft butter; 200 g + 1 tablespoon of sugar; 7-10 Tbsp Salt; 4 Eggs (Gr. M); 150 g + 1 tablespoon of flour; 100 g Cornstarch; 1 TEASPOON Baking soda; 100 g crushed almonds; baking paper, wooden skewer; 150 g frozen raspberries

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 16

7-10 Tbsp Fat and flour
2 Vanilla beans
250 g soft butter
200 g + 1 tablespoon of sugar
7-10 Tbsp Salt
4 Eggs (Gr. M)
150 g + 1 tablespoon of flour
100 g Cornstarch
1 TEASPOON Baking soda
100 g crushed almonds
baking paper, wooden skewer
150 g frozen raspberries

Directions

1
Grease a box mould (25 cm long; approx. 1.5 l capacity) well and dust with flour. Cut the vanilla pods open lengthwise and scrape out the pulp. Cream butter, vanilla pulp, 200 g sugar and 1 pinch of salt with the whisk of the hand mixer.
2
Stir in the eggs one by one. Sift 150 g flour, starch and baking soda over them. Add the almonds and stir in briefly.
3
Preheat oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2). Mix the frozen raspberries and 1 tbsp. flour. Fill 1/3 dough into the form. Add the raspberries, fill in the remaining dough and smooth it down.
4
Bake in a hot oven for about 1 1/2 hours.
5
After about 45 minutes cover the cake with baking paper. At the end of the baking time, check with a wooden skewer whether the cake is baked through. If there is still soft dough sticking to the skewer, bake the cake for another 5-10 minutes.
6
Leave the cake to cool in the mould for about 15 minutes. Turn out of the mould and sprinkle with 1 tbsp. sugar. Let it cool down. Walnut ice cream tastes good with it.