At the height of summer, when the raspberry season comes, of course, I want to cook something interesting from this delicious berry, and not just preparations for the winter. So welcome – raspberry dessert.

Summary

Ingredients

• Margarine – 1 Glass
• Cream – 1 Glass
• Sugar – 1 Tbsp. the spoon
• Flour – 200 Grams
• Eggs – 2 Pieces
• Soda – 1 Teaspoon
• Raspberry – 200 Grams
• Cocoa – 3 Teaspoons
• Additives – 5 Teaspoons (Vanilla, vinegar, salt, red food coloring, powdered sugar)
• Cream – 100 Grams (for whipping)

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Instructions

1. First, sift the flour along with salt.
2. Then in a separate bowl, mix: eggs, cream (not all, leave 100 g for the filling), vanilla and soda slaked with vinegar.
3. Beat everything with a whisk or mixer (at the lowest speed).
4. In a small bowl, combine red food coloring and cocoa.
5. Beat the softened butter in a separate bowl again, add some of the flour, mix well. Next, add this solution to the egg-cream mixture and beat again. Continue adding the flour a little at a time until it is used up
6. Then add the dye with cocoa to the dough and mix thoroughly.
7. Remember to preheat the oven to 180 degrees. Next, grease a baking dish with butter. Place the dough in a mold and flatten it thoroughly with a spatula or table knife.
8. The cake should be baked for about 20 minutes. Then place the cake out of the mold on a cutting board and let it cool for 20 minutes.
9. Lastly, cover the cake with a pre-prepared icing of cream and powdered sugar. You can use raspberries or others to decorate the cake

   

Bon appetit!