Summary

Ingredients

• 250 g butter or mararine
• 200 g suar
• 1 pinch (s) salt
• 1 packet vanilla sugar
• 1 lemon (s), untreated, remove the grated zest
• 5 egg (s)
• 500g flour
• 1 packet baking powder
• 200 ml whipped cream
• 2 packs chocolate (chocolate droplets) 75 g each
• 500 g raspberries
• Icing sugar for dusting
• possibly mint to decorate
• Grease for the tin

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Instructions

1. Beat butter or margarine, sugar, vanilla sugar, salt and lemon zest with the whisk of the hand mixer until frothy. Add the eggs one by one and mix in. Mix the flour and baking powder and sieve, then stir in portions alternately with the whipped cream. Add 1 1/2 pack of chocolate droplets to the mixture and fold in carefully. Grease a baking sheet. Put the cake batter on top and smooth it out.
2. Sort the raspberries and distribute them evenly on the dough. Lightly press the fruits. Scatter the remaining chocolate droplets on top.
3. Bake in a preheated oven (electric stove: 175 ° C, fan oven: 150 ° C; gas: level 2) for about 40 minutes. Then let it cool down well.
4. Dust the raspberry chocolate cake with icing sugar and serve decorated with mint leaves.
5. Semi-stiff whipped cream tastes good with it. Milk coffee or a cup of hot chocolate go well with it.