Raspberry Cake

Ingredients

• 275 g flour
• 275 g sugar
• 300 g butter
• 5 eggs
• 50 g chopped almonds
• 1 tsp cinnamon
• 60 g raspberries
• butter (for the pan)
• flour (for the pan)
• 125 g powdered sugar
• 2 tsp lemon juice
• chopped almonds (for garnish)

Instructions

1. 1.

   Note: Butter and eggs should be at room temperature before processing!

2. 2.

   Beat butter and sugar until fluffy, separate the eggs, gradually fold in the yolks to create a white frothy mixture.

3. 3.

   Combine flour with almonds and cinnamon, then fold into the egg-sugar mixture. Whisk the whites stiffly and gently fold them into the batter. Finally, fold in the washed and well-drained raspberries.

4. 4.

   Grease a shallow cake pan (or Frankfurt wreath pan) and dust it with flour. Pour the batter into the pan, smooth the surface, and bake in a preheated oven at 200°C for about 60 minutes (do the toothpick test).

5. 5.

   Transfer the finished cake onto a cooling rack; use a sharp knife to loosen the edge from the pan.

6. 6.

   Let the cake cool. Whisk powdered sugar with lemon juice and enough water to make a thick glaze. Brush the finished cake with this glaze and garnish with almonds; allow the glaze to dry before cutting.