Raspberry Cake
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 3 hrs 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the sponge cake base:
- 3 egg (s)
- 150 g wheat flour
- 150 grams sugar
- 0.5 teaspoon ½ baking powder
- 1 packet vanilla sugar
- 1 teaspoon oil
- 3 tablespoon water, warm
For covering:
- 1 cup sour cream (200 g)
- 2 tablespoon powdered sugar
- 500 g raspberries, frozen
- 8 tablespoon sugar, (100 g)
- 2 packs cake topping
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 190 ° C top / bottom heat. Cover the bottom of a springform pan (28 cm diameter) with baking paper.
- For the sponge cake base:
- Beat the eggs, sugar, water and vanilla sugar to a very frothy cream (approx. 7-10 minutes). Carefully add the oil. Mix the flour with the baking powder, sieve and fold into the cream in portions.
- Pour the batter into the springform pan, carefully smooth it out and bake for about 20 minutes. Let the bottom cool down.
- For covering:
- Mix the sour cream with icing sugar, spread on the cake base. Place a cake rim around it and fill in the frozen raspberries and distribute evenly. Prepare the icing with the sugar according to the instructions on the packet and pour over the raspberries. Put in a cool place for about 3 hours.
- Possibly whip up sweet cream and serve with it.
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