Bubble Cake

A cake recipe for all foodies:

For the dough, mix flour with baking powder, sift into a sealable baking bowl 3 liters, mix with sugar, vanillin sugar and lemon zest.

Add eggs, oil and mineral water and close the baking bowl tightly with the lid. Shake heartily several times so that all ingredients are well mixed.

Mix everything again carefully with a spoon or whisk so that any dry ingredients from the edges are also stirred in.

Spread the dough in a greased, floured 30 x 40 cm pan until smooth. Put the pan into the oven. Bake at 180 °C for 20 minutes.

Cool the pastry in the grease pan on a cake rack.

For the topping, select raspberries and spread evenly on the pastry.

Soak gelatine according to package instructions.

Stir sugar, juice of one lemon, sour milk and vanilla sugar in a baking bowl.

Squeeze gelatin, allow to melt at the beginning, stir through with a tiny bit of soured milk mixture, then stir into remaining soured milk mixture. As soon as the mixture starts to gel, whip whipped cream until stiff, fold in, spread cream on top of raspberries and set aside to cool for 30 minutes.

For the cake glaze, boil liquid and sugar according to package directions, spread hot on the spot evenly over the soured milk cream so that the cream is a tiny bit dissolved, perhaps lightly pressing the glaze in with a spoon.

The cake

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