3 Eggs, 1.5 cups Sugar (1 cup white, 1/2 cup brown), Vanilla Sugar, 4 cups Flour, 2 cups Buttermilk, 400 g Raspberries (I justed frozen ones - warmed up at room temperature), 1 tbsp Baking Soda, 100 g Butter Flakes, 1 cup Almond Flakes
Beat the eggs with sugar until it's creamy. Add the flour, mix slowly into the egg-mix and pour in the buttermilk. Mix well together, at the baking soda for the last view moments.
Fill the cake in a deep baking tray (greased) and bake for 20 min at around 180 °C (depending on your oven). Get the cake out and sprinkle with the butter and almond flakes. Bake for another 20-30 min at 180° C (if it gets to dark use some kitchen foil - the silver one - to cover the cake).
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