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Raspberry cake

Raspberry cake

Beat whole eggs with the sugar until it becomes a hard foam.

Alternately add the oil, milk and flour, and mix with the mixer until it becomes a soft dough.

Pour the dough into a pan greased with margarine and lined with flour.

Put raspberries on top (about 250 gr, I took it from my grandmother's garden and did not weigh it; put enough to cover the entire surface of the tray).

Put it in the hot oven for about 30 minutes (10 minutes on high heat, 10 on medium heat and 10 on low heat), checking from time to time if it does not burn, but without opening the oven.

When it's ready, cut it into slices in the pan and sprinkle with powdered sugar.

Good appetite!


Chocolate and raspberry cake

1. First prepare the creams for which you put the chocolate and whipped cream in a bowl and keep it on low heat until the chocolate begins to melt, stirring constantly without boiling. The same is done for the second cream. After cooling, put in individual dishes and refrigerate for 4 hours. Then they are removed and mixed, adding the flavors, preferably with an essence as concentrated as possible so that a larger amount does not cut the creams.

2. For the syrup, boil the water with the sugar, and when it has cooled, flavor it with Amaretto or rum essence.

3. For the sheets, beat the egg whites with 6 tablespoons of sugar, and the yolks with the rest of the sugar and rum essence. Gently mix the two compositions over which the flour mixed with cocoa is sifted. Incorporates well with light movements, without leaving the egg white. The composition is divided into three parts, from which there are three sheets that are baked on the back of the tray lined with baking paper. Then allow to cool and remove the baking paper.

4. Lightly syrup the first sheet, then spread the white chocolate cream. Place a generous layer of raspberries on top, then put the second sheet that is syruped in the same way as the first. Spread the second layer of cream over which the raspberry and the last sheet are placed. Lightly syrup and refrigerate the cake for 2 hours. After it has cooled well, portion it according to your preferences, glaze it with chocolate and decorate it with a sprig made of cream and raspberries.


Raspberry Cake - Recipes

Fluffy Raspberry Cake

A cake more fluffy than a cloud,
With intoxicating raspberry scent & # 8230
And now a tip for extra flavor:
Prepare, for topping, icing oranges.

INGREDIENTS for the cake

  • 4 eggs
  • 150 gr flour
  • 150 gr sugar cough
  • 75 gr melted butter
  • 1 sachet of baking powder
  • 300 gr fresh raspberries
  1. separate the egg whites from the yolks (picture 2). Mix the egg whites with a pinch of salt, then gradually add 100 g of caster sugar and mix until you get a firm foam that stays "beating".
  2. mix the rest of the caster sugar with the yolks.
  3. pour the yolks over the egg whites and mix with a spatula
  4. add, alternating, melted butter and flour mixed with baking powder. Incorporate everything with a plastic spatula or a wooden spoon, until we get the composition
  5. we spread the composition in a tray (size 35 & # 21520 cm), covered with baking paper. Add the raspberries
  6. put in the oven heated to 190 degrees for about 30 minutes, until golden brown
  7. We prepare the icing by homogenizing the powdered sugar with the orange juice, until we obtain a consistent syrup that we pour over the cake (after it has cooled)
  8. good appetite

Cake with raspberries, granola and honey

When I first made these cakes, I admit that they were very much appreciated by all of me, let alone by me, because as you know or you realized I am a big fan of sweets.
They are not as hard to make as they look and are so delicious that I would be able to eat a whole tray.
Now I make it occasionally because I make my granola and I actually keep it in a hermetically sealed box and when I feel like something sweet I quickly pull a countertop, put something on it and top the granola, or use it in the morning in yogurt for breakfast.
Delicious with a fine top, the raspberry filling that only counterbalances the sweet and the crunchy granola, make the raspberry, granola and honey cake one of my family's favorites.

Ingredients

For the countertop

  • 100 g of almond flour
  • 180 g butter
  • 150 g brown sugar
  • 360 g white flour
  • 1 teaspoon vanilla extract
  • 3 tablespoons milk
  • A pinch of salt
  • 100 g of honey

For the raspberry layer

  • 500 g raspberries
  • Juice from 2 oranges
  • 4 tablespoons flour
  • 2-3 tablespoons brown sugar

For granola

  • 150 g mixture of oily fruits (almonds
  • 100 g dried fruit (I put cranberries and raisins
  • 250 g oatmeal
  • 100 g butter
  • 100 g of honey
  • 1 tablespoon Cinnamon
  • 1 pinch of salt

Step by step method

The first thing we do is granola: coarsely chop the oily fruits, add the raisins and cranberries. Melt the butter, add the honey, salt and Cinnamon. Combine the fruit with the oatmeal and pour over the honey mixture with butter, leave for a few minutes to incorporate and then bake at 180 degrees for 15-20 minutes until golden brown. Stir occasionally so it doesn't burn.

In a bowl we will put almond flour, brown sugar, milk, honey and vanilla extract and a pinch of salt. Using a mixer, mix the composition until it foams and melts the sugar. We add the flour and with the help of a wooden spoon we will incorporate the flour. Put everything in a tray lined with baking paper, smooth and even out the composition and put in the oven for 20-25 minutes at 180 degrees or until it turns brown.

While the biscuit top is baking, prepare the raspberry composition. In a bowl put the raspberries with the orange juice, flour and brown sugar and mix them lightly. After 20 minutes, remove the top from the oven and pour the raspberry composition, smooth and then the granola. Press lightly enough to set well, put a baking sheet on top and leave for another 20 minutes in the oven. Before removing from the oven for 2 minutes, add the honey and let the time run out.

Remove from the oven and let cool to room temperature and then cut as desired. Not really simple, but tasty and healthy! Good job and good appetite!


Raspberry cake and crumbly dough

This cake with raspberry jam and crumbly dough is a very tasty and ultra-quick dessert to make. It's not a complicated recipe at all, and you probably already have most of the ingredients in the kitchen. I promise you will keep repeating the recipe after you prepare it for the first time!

This kind of cake reminds me of my childhood (probably the same for you), because my grandmother made us something similar, only she put grated apples, hardened apples or plum magician instead of raspberry jam. I still feel her taste, but also her smell, that she left a strong flour in the house once she put it in the oven. Maybe many of you know it as:

  • "cake with shaved dough"
  • "cake with tender dough"
  • "cake with grated dough"

Use your favorite jam

It can be made with absolutely any favorite jam, the idea is not to be too liquid, but a more compact one. Of course, you can also put fresh fruit, cut into cubes or transformed on the spot into a kind of jam. How? Wash them, cut them into cubes and boil them in a pan with sugar according to your preferences (or any other sweetener), until the water they leave after boiling evaporates. Eventually you can add 1 tablespoon of starch to thicken the whole thing.

This time I preferred to use a raspberry jam from Vegis.ro and I really liked how it turned out. The slightly sour but sweet enough filling matched perfectly with the fragile and crumbly top. This range of jams is among my favorites, I have tried the blueberries and rosehips. I think these two would fit well in such a cake. What do you say?

I hope you like the recipe and prepare it soon!

Here's how I made this cake with raspberry jam and crumbly dough:
____________________________________
INGREDIENTS
300 gr. wholemeal flour (you can also use white flour)
130 gr. cold butter, cut into cubes (use a quality butter: 80 & # 8211 82% fat)
50 gr. erythritol (you can replace it with any other sweetener in the desired amount)
5 gr. baking powder
½ cinnamon teaspoon
a pinch of salt
+ 1, 2 tablespoons cold water when forming the dough
450 gr. raspberry jam


____________________________________
PREPARATION

In a bowl put the flour, sweetener, baking powder, cinnamon, a pinch of salt and mix with a spoon.

Add the diced cold butter to the bowl and mix everything by hand until a crumbly / sandy composition results.

Add the egg and knead the composition by hand for a few seconds until you notice that the dough becomes homogeneous. When you take it in your hand, it will not be as crumbly as in the previous step, but it remains slightly tight in your hand. If it is not homogeneous enough add 1, 2 tablespoons of cold water to the bowl and knead again for a few seconds. I added 2 tablespoons.

Put baking paper in a square tray. I used a 27 x 23 cm one (you can also use a 30 x 20 one or a round cake / tart tray with a diameter of 24 or 26 cm)

From the dough formed, keep two full punches separately in a bowl (you will put them on top at the end), and put the rest in the tray covered with baking sheet and flatten it with your hand or a spoon.

Put 450 gr. raspberry jam over the dough in the pan, and on top of the jam, sprinkle the rest of the crumbly dough you kept.

Put the tray in the preheated oven at 180 ° C for 30-35 minutes, until you see that the dough on top turns slightly brown.

Allow to cool completely for at least 1 hour. I know, it's tempting, but as long as the cake is warm, both the dough and the filling are tender and you risk the cake breaking.

After the cake has cooled with raspberry jam and crumbly dough, cut into suitable slices and serve with gusto!


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(5 points / total votes: 24)

olga 3 years ago - 28 July 2015 10:07

Re: Raspberry cake

Patrix 3 years ago - July 28, 2015 10:12

Re: Raspberry cake

Delicious!! What to do if you do it with apricots?

Ioana 3 years ago - July 28, 2015 10:12

Re: Raspberry cake

Olga, I thought you'd like it, knowing that you appreciate yogurt and cereal bars

Ioana 3 years ago - July 28, 2015 10:14

Re: Raspberry cake

Patrix, likewise, only split the apricots in half if they are too small, and if they are larger, cut them into slices. the peaches are cut into slices. the plums are split in two.

olga 3 years ago - July 28, 2015 10:30

Re: Raspberry cake

Ioana 3 years ago - July 28, 2015 11:52

Re: Raspberry cake

normal! but it's also the raspberry effect

Ioana 3 years ago - July 28, 2015 15:50

Re: Raspberry cake

Would the recipe work the same for a 20x20 tray?

Ioana 3 years ago - 28 July 2015 20:16

Re: Raspberry cake

a little bit your tray. it will come out a little high.

Ioana 3 years ago - July 28, 2015 20:40

Re: Raspberry cake

If I reduce the countertop a little, could I keep the filling?

Ioana 3 years ago - July 28, 2015 21:00

Re: Raspberry cake

How tall did you get in your tray?

Ioana 3 years ago - July 28, 2015 22:12

Re: Raspberry cake

I think that's how it works, but have a high tray. I was about 4.5 cm tall.

RAMONA 3 years ago - July 29, 2015 16:36

Re: Raspberry cake

I have some blueberries from the mountains, I think they would go great, they look delicioussssssss.

Adina 3 years ago - 31 July 2015 13:11

Re: Raspberry cake

Do you think that if I make the filling in half and put it in a round tray with a diameter of 28cm, it works?

And one more question Do you think it would work with frozen fruit? Or would it leave too much water?

Ioana 3 years ago - July 31, 2015 13:24

Re: Raspberry cake

at a round tray of 28 cm the diameter goes the whole filling and the whole top. put enough "breadcrumbs" on the bottom to have an equal layer, about 1 cm (not to see the bottom of the tray at all). then put the filling and sprinkle what is left of the "breadcrumbs". it is better to have a base thick enough to hold the cake, because the top can be thinner.

it also works with frozen berries, if you leave them to thaw in a sieve overnight, let the juice drain.

Mari Ana 3 years ago - 6 August 2015 18:54

Re: Raspberry cake

Coach rentals 3 years ago - 11 August 2015 21:08

Re: Raspberry cake

Wow! It sounds and looks delicious. I can't wait to try it this weekend, a kind of gift for St. Mary.

Elena 3 years ago - 24 September 2015 03:50

Re: Raspberry cake

The recipe is extraordinary, tasty and easy to make - thank you for sharing it with us. I tried it tonight and it miraculously disappeared. The only difference was that I added the peel of a whole lemon - because I really like its aroma. It turned out phenomenal.

Ioana 3 years ago - 24 September 2015 09:36

Re: Raspberry cake

theodora 3 years ago - 4 October 2015 18:13

Re: Raspberry cake

you can also put strawberries instead of raspberries.

Ioana 3 years ago - 5 October 2015 09:32

Re: Raspberry cake

strawberries cut in half also work.

sesa 3 years ago - 12 November 2015 13:30

Re: Raspberry cake

Ralu 2 years ago - 28 June 2016 16:24

Re: Raspberry cake

I made my birthday cake and it was successful. It is very tasty and good-looking, by MasterChef as a colleague said.

Cristescu Steluta a year ago - 6 July 2017 09:46

Re: Raspberry cake

Hi Ioana, does it work with frozen raspberries? Thanks

Ioana a year ago - July 6, 2017 10:29

Re: Raspberry cake

if you let it drain a bit after thawing it will come out fine. the dough should cope, not soften.

Cori Cj a year ago - 6 July 2017 10:45

Re: Raspberry cake

I didn't have fresh raspberries either and I did it with frozen raspberries ... it turned out great, without any problems!

Ioana a year ago - July 6, 2017 10:52

Re: Raspberry cake

Cori Cj a year ago - 6 July 2017 11:01

Re: Raspberry cake

Thank you ... you are a wonderful girl
See you before or after the holiday?

elena a year ago - 22 October 2017 21:26

Re: Raspberry cake

Very easy to do, and it turned out wonderful. The whole family appreciated it.
I did it with only 250 raspberries, and the rest plums. In a round tray, the base layer is a finger thick. And then sprinkled the rest on top.

sandra a year ago - 11 November 2017 19:14

Re: Raspberry cake

Ioana, I adore you! The recipe is a dream, it turned out perfect! I will keep making this cake, like many others I took from you! Thank you from the bottom of my heart, you made my life more beautiful with these wonders!


Fancy raspberry cake

Yesterday I bought some raspberries and because I don't dare to make jam, I looked for a cake recipe that I would like: easy to make, with fine cream and not very sweet.

I found the recipe below and I can write to you that it turned out very good (tested on Adrian + 3 colleagues) & # 8230 so much so that my mother-in-law overturned the cake tray when she put it in the fridge. Luckily I got to take a few slices :).

Ingredient (tray 20x30cm):

  • 5 egg whites
  • 120g old
  • 170g flour
  • 60ml oil or melted butter
  • 50ml milk
  • 5g baking powder
  • 5 yolks
  • 600ml milk
  • 80g old
  • 1 sachet of vanilla sugar
  • 75g flour
  • 15g gelatin
  • 250ml fresh
  • approx. 250g raspberries

1. Beat the egg whites then add the sugar and mix well until it melts.

In a cup we put the milk and over it the oil. Separately mix the flour with the baking powder.

Gradually add flour to the egg white mixture, alternating with milk and oil, mixing with a spatula over your head so that the top remains fluffy.

Bake at 160g C for 30 minutes in a tray in which I put baking paper. For safety, we test with the toothpick.

Remove the worktop and let it cool.

2. For the cream, mix the yolks with the sugar in a saucepan, add the flour and 2 tablespoons of milk and mix well until smooth. Pour the rest of the milk and then put the pan on low heat, stirring constantly until the cream thickens like a thin cream.

Separately hydrate the gelatin in 2 tablespoons of cold water.

When the cream has thickened, turn off the heat and add the gelatin, mixing well with a whisk until it melts into the cream.

We wash the raspberries and put them on a paper napkin to drain the water.

If you use cream for natural whipped cream, mix it well with 2 tablespoons of sugar.

If you use sweetened vegetable cream, do not add sugar.

So add the well-cooled cream over the whipped cream (you have to put it after it has cooled a bit in the fridge, to be like a pudding when you add it to the whipped cream).

Mix lightly with a wooden spatula and taste. Yammy!

3. Put the top in the pan, then half the cream, then the raspberries, then the other half of the cream.

Let it harden well in the fridge and then put the whipped cream on top.

Cut with a knife soaked in cold water.

The recipe is taken from www.coolinarika.com with thanks :).

You can also use fruits other than raspberries, for example cherries or pieces of apricots, strawberries, blueberries.

I used sour cream for vegetable cream.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Raspberry cake and crumbly dough

This cake with raspberry jam and crumbly dough is a very tasty and ultra-quick dessert to make. It's not a complicated recipe at all, and you probably already have most of the ingredients in the kitchen. I promise you will keep repeating the recipe after you prepare it for the first time!

This kind of cake reminds me of my childhood (probably the same for you), because my grandmother made us something similar, only she put grated apples, hardened apples or plum magician instead of raspberry jam. I still feel her taste, but also her smell, that she left a strong flour in the house once she put it in the oven. Maybe many of you know it as:

  • "cake with shaved dough"
  • "cake with tender dough"
  • "cake with grated dough"

Use your favorite jam

It can be made with absolutely any favorite jam, the idea is not to be too liquid, but a more compact one. Of course, you can also put fresh fruit, cut into cubes or transformed on the spot into a kind of jam. How? Wash them, cut them into cubes and boil them in a pan with sugar according to your preferences (or any other sweetener), until the water they leave after boiling evaporates. Eventually you can add 1 tablespoon of starch to thicken the whole thing.

This time I preferred to use a raspberry jam from Vegis.ro and I really liked how it turned out. The slightly sour but sweet enough filling matched perfectly with the fragile and crumbly top. This range of jams is among my favorites, I have tried the blueberries and rosehips. I think these two would fit well in such a cake. What do you say?

I hope you like the recipe and prepare it soon!

Here's how I made this cake with raspberry jam and crumbly dough:
____________________________________
INGREDIENTS
300 gr. wholemeal flour (you can also use white flour)
130 gr. cold butter, cut into cubes (use a quality butter: 80 & # 8211 82% fat)
50 gr. erythritol (you can replace it with any other sweetener in the desired amount)
5 gr. baking powder
½ Cinnamon teaspoon
a pinch of salt
+ 1, 2 tablespoons cold water when forming the dough
450 gr. raspberry jam


____________________________________
PREPARATION

In a bowl put the flour, sweetener, baking powder, cinnamon, a pinch of salt and mix with a spoon.

Add the diced cold butter to the bowl and mix everything by hand until a crumbly / sandy composition results.

Add the egg and knead the composition by hand for a few seconds until you notice that the dough becomes homogeneous. When you take it in your hand, it will not be as crumbly as in the previous step, but it remains slightly tight in your hand. If it is not homogeneous enough add 1, 2 tablespoons of cold water to the bowl and knead again for a few seconds. I added 2 tablespoons.

Put baking paper in a square tray. I used a 27 x 23 cm one (you can also use a 30 x 20 one or a round cake / tart tray with a diameter of 24 or 26 cm)

From the dough, keep two full punches separately in a bowl (you will put them on top at the end), and put the rest in the tray covered with baking sheet and flatten it with your hand or a spoon.

Put 450 gr. raspberry jam over the dough in the pan, and on top of the jam, sprinkle the rest of the crumbly dough you kept.

Put the tray in the preheated oven at 180 ° C for 30-35 minutes, until you see that the dough on top turns slightly brown.

Allow to cool completely for at least 1 hour. I know, it's tempting, but as long as the cake is warm, both the dough and the filling are tender and you risk the cake breaking.

After the cake has cooled with raspberry jam and crumbly dough, cut into suitable slices and serve with gusto!


Raspberry Cake - Recipes

Posted by Postolache Violeta on February 04, 2013 in Raspberry Cake Recipes with Raspberry Quick Recipes Light Recipes | Comments: 28

Powder the surface with sugar and when it cools we cut it into slices.

Share if you like:

SIMILAR RECIPES

28 comments:

Quick is a little said! How two layers of countertop were formed.

I don't know how to explain to you exactly how they formed, I have no idea what the trick is

I did it now and what I think, the crust went through the fruit and settled to the bottom and so formed another layer.

Now I did it too and what I think is that the crust passed through the fruit and formed another layer.

That's right, the crust passes through the fruit and the second layer is formed in the mixture with the fruit juice.

very good looking and of course delicious. I die of lust1

looks really good! I really like everything!

a simple and refreshing cake during the summer
REALLY DELICIOUS!

I love raspberries madly, thanks for the recipe.

Super good cake, I like raspberries very, very much. thank you.

you have to go to the master chef

I don't want to be anonymous, my name is Cornelia and in fact it doesn't even matter, I just wanted to say that the recipe must be well hidden back in my grandmother's notebook because there is nothing in her head.

My dear, tastes are not discussed, are they? If you didn't like it, it doesn't mean that the recipe is not good, I do it often and we like it a lot, both me and the children! I wish you a beautiful summer!

Hi. Are the ingredients you passed on exact? I also tried to make this cake and it didn't work out at all. it is raw. raspberries remained on the surface. I'm a little disappointed. I used what you wrote. where did I go wrong. thanks

Hi, the recipe is spelled correctly, I think maybe you didn't beat the eggs well and in this case it results in another kind of cake called clafoutis Something like this: http://edithskitchen.ro/clafoutis/ It's a creamy cake, like cream of burnt sugar

http://www.caietulcuretete.com/2013/10/prajitura-desteapta.html
This recipe works according to the same principle

Ok I understand. she's ffff good only I was scared she didn't bake. I have to beat the egg white separately from the yolk right? :)))

In any recipe & quotbatem eggs with sugar & quot refers to whole eggs, ie egg yolk plus egg white, if I had to say otherwise, I hope that the lady expressed herself with & quotbatem the egg white separated with the sugar & quot or & quot rub the yolks with the sugar and gradually add the beaten egg white separately & quot. Personally, I was skeptical about this recipe. I have it in the oven now and I'm curious if it comes out. although the fruits are already on top. some details are missing from the recipe (eg the size of the form at least approximately for those that are beginners and can not approximate depending on the quantities of ingredients which is the appropriate size of the baking form). Have fun in the kitchen!

Hmmmm, Mrs. Vio, I think you forgot to mention something. I'm not a beginner in the kitchen, but I'll tell you that a thick pancake came out, which I obviously put in the trash. What appears here in the pictures is totally different from what comes out. Maybe review this recipe a bit. and it wouldn't hurt to give details about the dimensions of the molds, the approximate baking time, whether you preheat the oven or not, possibly how many portions come out or the duration of cooking. Increase in the kitchen and tailor-made results!

Hi Mihaela! I'm sorry it didn't work out, but, in all honesty, I really have nothing to review, the recipe is exactly as I wrote it, and in terms of cooking time and temperature it's hard for me to give details because When I prepared it, I had the old gas-fired gas stove, which I had additionally fitted with a thick sheet because it burned my bottom. I did not preheat the oven, and time even if I would have given it I think it depends from one stove to another, be they even the same brand. For example, on my stove, let's say 40 minutes would have been enough, at the neighbor's, maybe the cake could burn. That's why I chose to write & quotse cook on medium heat until it starts to brown & quot Since I have the electric oven absolutely all recipes have time and temperature for baking.
As for the fact that it came out like a pancake, as I wrote above in a comment, it is possible that you did not beat the eggs well and that a clafoutis resulted.
As for the shape, I really didn't pass the dimensions, especially since I used an oval shape, in addition, as you can see, the dough obtained did not fill the shape up. The size of the shape does not influence the success of the cake. As for the number of servings, it's relative again, because it depends on how big you cut them, how generous you want them to be. Cookies or certain types of cakes always go with at least the number of pieces, this was not the case here.

Thanks for answer. I suspected that it could be the stove, (it's on the gas, it's not an electric oven) but it seems not, the eggs were beaten well and I didn't preheat the oven either, I followed the recipe exactly but the result was different. Increase in the kitchen!
PS with all this failure, I will try other recipes on the blog


Raspberry Cake - Recipes

Fluffy Raspberry Cake

A cake more fluffy than a cloud,
With intoxicating raspberry scent & # 8230
And now a tip for extra flavor:
Prepare, for topping, icing oranges.

INGREDIENTS for the cake

  • 4 eggs
  • 150 gr flour
  • 150 gr sugar cough
  • 75 gr melted butter
  • 1 sachet of baking powder
  • 300 gr fresh raspberries
  1. separate the egg whites from the yolks (picture 2). Mix the egg whites with a pinch of salt, then gradually add 100 g of caster sugar and mix until you get a firm foam that stays "beating".
  2. mix the rest of the caster sugar with the yolks.
  3. pour the yolks over the egg whites and mix with a spatula
  4. add, alternating, melted butter and flour mixed with baking powder. Incorporate everything with a plastic spatula or a wooden spoon, until we get the composition
  5. we spread the composition in a tray (size 35 & # 21520 cm), covered with baking paper. Add the raspberries
  6. put in the oven heated to 190 degrees for about 30 minutes, until golden brown
  7. We prepare the icing by homogenizing the powdered sugar with the orange juice, until we obtain a consistent syrup that we pour over the cake (after it has cooled)
  8. good appetite

Raspberry Cake - Recipes

Fluffy Raspberry Cake

A cake more fluffy than a cloud,
With intoxicating raspberry scent & # 8230
And now a tip for extra flavor:
Prepare, for topping, icing oranges.

INGREDIENTS for the cake

  • 4 eggs
  • 150 gr flour
  • 150 gr sugar cough
  • 75 gr melted butter
  • 1 sachet of baking powder
  • 300 gr fresh raspberries
  1. separate the egg whites from the yolks (picture 2). Mix the egg whites with a pinch of salt, then gradually add 100 g of caster sugar and mix until you get a firm foam that stays "beating".
  2. mix the rest of the caster sugar with the yolks.
  3. pour the yolks over the egg whites and mix with a spatula
  4. add, alternating, melted butter and flour mixed with baking powder. Incorporate everything with a plastic spatula or a wooden spoon, until we get the composition
  5. we spread the composition in a tray (size 35 & # 21520 cm), covered with baking paper. Add the raspberries
  6. put in the oven heated to 190 degrees for about 30 minutes, until golden brown
  7. We prepare the icing by homogenizing the powdered sugar with the orange juice, until we obtain a consistent syrup that we pour over the cake (after it has cooled)
  8. good appetite