Raspberry Cake

A cake recipe for all foodies:

For the dough, knead sugar, almond kernels, flour, fat, salt, egg and grated lemon zest at the beginning with the dough hook of the hand mixer, then with your hands.

For the cream, mix a mug of milk with sugar, cornstarch, egg yolks, vanilla sugar and possibly raspberry brandy. Cover and leave to cool for half an hour. Roll out the dough thinly on a floured surface. Line a greased cake pan 26 cm ø, preferably with a removable bottom.

Prick the bottom a few times with a fork. Bake in a heated oven at 200 degrees gas: level 3, fan oven: 175 degrees for 15-20 min until golden brown.

While the base is cooling, bring the rest of the milk to the boil and stir in the cornstarch. Allow to boil once and then cool.

Spread the cream on the dough and cover with raspberries. Dust with powdered sugar just before serving.

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