Summary

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)

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Instructions

1. 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.
2. 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.