Mug Cake Recipe
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 16) |
Ingredients
- 3 egg (s)
- 2 cup / s sugar
- 1 pinch (s) salt
- 2 cup buttermilk
- 4 cup flour
- 2 teaspoons baking soda
For covering:
- 1 ½ cup raspberries (to taste)
- 2 cup coconut flakes
- 1 cup sugar
- 1 cup heavy cream
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 degrees top and bottom heat. Lightly grease the deep baking sheet and line it with parchment paper.
- Beat the eggs with the sugar and salt until frothy. Add buttermilk, flour, baking powder and stir briefly to form a smooth dough. Pour the batter onto the prepared baking sheet and smooth it out. Spread the raspberries on the surface. Mix the coconut flakes with the sugar and sprinkle on top. Bake the cake in the preheated oven on the middle rack for about 20 minutes until the surface is golden brown.
- Remove and drizzle the cream over the warm cake. Let cool a little and cut into pieces before serving.
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