Sponge cake with raspberry

Very simple and does not require a large set of products, a sponge cake with raspberries is cooked in a hurry and always suitable for a cozy tea party.

Sponge cake with raspberry
Sponge cake with raspberry
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Time: 
60 min.
Portions: 
10 pers.
Complexity: 
Medium
Type of kitchen: 
Cooking method : 
In the oven
Suitable for: 
Dessert

Ingredients

  • 200 grams of raspberries
  • 2 eggs
  • 125 grams of sugar
  • 125 gr of flour
  • 100 ml of cream 20-25%
  • 20 grams of vanilla sugar
  • pinch of salt

+ almond petals for decoration

Author: /

Recipe for cooking at home

  1. Rinse the raspberries and allow the water to drain completely. Eggs to drive into a bowl and whip with a mixer at high speed to splendor. Do not stop whipping, add vanilla sugar, salt and whisk for a couple of minutes. Mix flour with flour, sifting it through a sieve and kneading the dough with a spoon.
  2. Stir the dough into a thin trickle of cream at room temperature. Put the dough into a baking dish, pre-lubricated with oil and sprinkled with a manga. Evenly decorate the dough with raspberries and send for 40-45 minutes in the oven preheated to 180 °.
  3. Ready biscuit crimson cake to cool a bit, decorate to your taste. Biscuit with raspberries remains tasty even after full cooling. Have a nice tea!
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