Raspberry Cake
Raspberry cake is a recipe with fresh ingredients from the berry cake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g red raspberries
- 4 eggs
- 100 g Soft Butter
- 200 g sugar
- 175 g flour
- 2 tsp Baking powder
- 150 g Ground Almonds
- 7 tbsp milk
- 1 tsp lemon juice
- 3 tbsp almond slivers
Instructions
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1.
Wash the raspberries, remove stems and let them drain.
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2.
Separate two eggs. Cream the butter with 125 g sugar. Gradually fold in the yolks and remaining eggs. Mix flour with baking powder and stir in ground almonds and milk into the egg mixture.
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3.
Pour the batter into a greased and lightly floured pan and smooth the surface. Distribute the raspberries on top and press some into the batter. Bake in a preheated oven at 180°C (middle rack) for about 45–50 minutes. Whisk the reserved egg whites until stiff, slowly adding the remaining sugar while whisking, then fold in lemon juice.
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4.
Remove the cake from the oven.
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5.
Spread the meringue over the still-hot cake, sprinkle with almond slivers and bake for another 15–20 minutes. Take out the cake, let it cool slightly, release from the pan and set on a cooling rack.
