Raspberry Slice
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 35 mins |
| Total Time | 3 hrs 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 grams sugar
- 1 packet vanilla sugar
- 6 egg (s)
- 125 ml oil
- 125 ml water
- 150 g hazelnuts, rated
- 1 packet baking powder
- 160 g wheat flour
- 3 tablespoon cocoa powder
- 1 jar jam, raspberry, small
- 500 g raspberries
- 2 packs cake topping
Print Recipe
Pin Recipe Instructions
- Mix the sugar, vanilla sugar and eggs until frothy, add the oil. Stir in nuts, flour, baking powder, cocoa alternately with water.
- Spread on a baking sheet lined with baking paper and bake in a preheated oven at 180 ° C for approx. 35 minutes, allow to cool.
- If you have a square cake ring, please put it around the bottom, with both variants:
- Who would like to spread jam all over the base, cover with raspberries and pour the cake jelly on top OR:
- Halve the bottom in the middle, coat one half with jam, place the second half on top, press down a little and, if you want, coat the upper part with some jam again,
- Place the raspberries close on top. Pour the cake jelly prepared according to the package instructions over it and chill a little.
- This variant has the advantage that the cuts are very high and, in my opinion, looks like the pastry chef.
- I made these cuts with fresh raspberries, I don`t know if it works with frozen goods, I still have to try it out.
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