Raspberry Cake
Raspberry cake is a recipe with fresh ingredients from the berry cakes category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g Flour
- 100 g butter
- 1 pinch salt
- 1 egg
- 50 g sugar
- 4 eggs
- 200 g sugar
- 1 packet vanilla sugar
- 1 kg ricotta
- 200 g kefir
- 2 tsp grated lemon zest
- 50 g semolina
- 1 packet baking powder
- 1 packet vanilla pudding powder
- 400 g raspberries
- 100 g raspberry jam
- 2 tbsp sugar
- 1 apple (including the apple slices)
Instructions
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1.
Knead all dough ingredients quickly into a smooth dough. Wrap in cling film and chill for 30 minutes.
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2.
Separate the eggs for the filling. Whisk yolks with sugar and vanilla sugar until fluffy. Stir in ricotta, kefir and lemon zest. Mix semolina with baking powder and vanilla pudding powder into the dough. Beat egg whites stiffly and fold into the dough.
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3.
Roll out the dough and place it in a pan, lifting up a rim. Pour the filling over the dough and bake the cake in a preheated oven at 180°C fan for about 50-60 minutes.
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4.
Remove and let cool. Then stir raspberry jam with sugar and spread on top of the cake. Distribute reserved raspberries and apple slices on top, serve.
