Raspberry – Sand Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g butter, soft or mararine
- 150 grams sugar
- 1 packet vanilla sugar
- 1 pinch (s) salt
- 4 egg (s)
- 200 g flour
- 100 g cornstarch
- 1 teaspoon Baking powder
- 125 ml egg liqueur or Baileys
- 250 g raspberries, (fresh or frozen)
Print Recipe
Pin Recipe Instructions
- Beat the butter until smooth. Gradually stir in the sugar, vanillin sugar and salt until it forms a bond. Gradually stir in the eggs (about 1/2 minute per egg). Mix flour with cornstarch and baking powder, sieve and stir in. Add the liqueur and stir in. Fill the dough with the raspberries in layers in a loaf pan (30 x 11 cm) that has been greased and floured or lined with baking paper and smooth out. Put the form on the wire rack in the preheated oven and bake at 180 ° C (top and bottom heat) for about 95 minutes.
- If the cake is browning too much, cover with baking paper. Let the cake cool down in the tin for about 10 minutes, place on a wire rack and let it cool completely. Dust with icing sugar or pour icing sugar and eggnog or Baileys over them.
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