Raspberry Cream Cake


Rating: 3.33 / 5.00 (3 Votes)


Total time: 45 min

Servings: 1.0 (servings)

Ingredients:



Covering:









Instructions:

A great cake recipe for any occasion:

(*) Baking tray of about 28 cm ø.

Place the dough with the parchment paper in the baking tray and press the edges well. Cut off any protruding edges of the dough and paper with scissors. Prick the bottom regularly with a fork.

Warm the jelly slightly. Spread half of it on the pastry base. Put the raspberries on top.

Mix vanilla sugar, sugar, sour cream and cornflour to a smooth cream. Add the eggs and mix everything together well. Form over the berries.

Meanwhile, bake the raspberry cake in the oven heated to 220 °C on the lowest shelf for thirty minutes.

Remove the cake from the oven. Cool for a moment and spread with the remaining warm jelly.

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