Raspberry Cake

Name: Raspberry Cake
Yield: 12 servings
Ingredients: 4 eggs; 160 g caster sugar; 60 g wheat flour; 60 g potato starch; 1 tsp baking soda; 200 g raspberries; 60 g caster sugar; 500 ml whipped cream

A raspberry cake with a lovely filling of lots of raspberries and plenty of whipped cream (and fresh raspberries) on top. Delicious!

Ingredients

4 Eggs
160 g Caster sugar
60 g Wheat flour
60 g Potato starch
1 tsp Baking soda
200 g Raspberries
60 g Caster sugar
500 ml Whipped cream

Instructions

Step 1

Heat the oven to 175 °.

Step 2

Whisk the eggs and sugar until the mixture is white and fluffy. Add the wheat flour, potato flour and baking soda and stir into the egg mixture. Pour the mixture into a greased tin about 24 cm in diameter.

Step 3

Bake in the lower part of the oven for about 30 minutes. Let the cake rest for a few minutes in the tin. Tip it out and let it cool down on a rack, preferably under the tin.

Step 4

Mix half of the raspberries with the sugar in a bowl. Leave to stand for about 30 minutes until the sugar has dissolved. Stir a few times in the meantime.

Step 5

Whisk the cream until it has a thick and creamy texture, ready for spreading.

Step 6

Divide the cake into three disks to make the layers. Mix half of the sugared raspberries with 200g of whipped cream and put on one of the cake rounds for the bottom layer of the cake. Put the next cake round on and spread the rest of the sugared raspberries on it.