Raspberry Sand Cake
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 40 mins |
| Total Time | 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g butter or mararine, e.. Alsan
- 140 g suar
- 100 g honey
- 0.5 ½ vanilla pod (s), the pulp
- Lemon zest, grated
- 180 g flour
- 70 g cornstarch
- 1 teaspoon, leveled baking powder
- 3 tablespoon egg liqueur
- 4 egg (s)
- 2 tablespoon rum (can also be omitted)
For covering:
- 300 g raspberries, fresh or frozen
Print Recipe
Pin Recipe Instructions
- Mix room-warm butter with sugar, aromatics and honey until frothy. Mix the flour, baking powder and cornstarch loosely. Stir the eggs and flour mixture alternately into the fat mass, but not too long, just enough so that it sets nicely. Mix in the liqueur.
- Spread the dough into a large, greased dish (30 cm diameter or a square shape).
- Cover with raspberries evenly at a distance of 1 cm.
- Put in the cold oven and bake at 160 ° hot air for a good 30 - 40 minutes until golden brown.
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