Raspberry Cake with Lemon Icing Back School

(Photo by: dolphy_tv / Fotolia)

List of ingredients for 16 pieces

For the dough:

• 4 eggs
• 300 grams of sugar
• 300 grams butter (soft)
• 1 pack of vanilla sugar
• 1 pinch of salt
• 400 grams of flour
• 1 packet of baking powder
• 200 grams of raspberries, fresh or frozen

For the cast:

• 150 grams of powdered sugar
• 1 lemon

1. Prepare the dough

(Photo by: dolphy_tv / Fotolia)

For the dough, first put the beaten eggs in a bowl, add sugar, butter, vanilla sugar and salt and stir for a good 15 minutes to a frothy mixture.

2. Finish the dough

(Photo by: dolphy_tv / Fotolia)

Put the flour with the baking powder in a separate bowl, mix and carefully stir in the egg mixture.

3. Stir in raspberries

(Photo by: dolphy_tv / Fotolia)

Now fold the either frozen or fresh, washed raspberries into the batter.

4. Bake cakes

(Photo by: dolphy_tv / Fotolia)

Then fill the dough in a greased cake tin and bake at 150 degrees (hot air) for about 50 minutes.

5. Turn the cake out of the pan

(Photo by: dolphy_tv / Fotolia)

Take the cake out of the oven, turn it out of the tin and let it cool on a wire rack.

6. Prepare the casting

(Photo by: dolphy_tv / Fotolia)

Then put the powdered sugar in a bowl, squeeze the lemon and mix the juice with the sugar well.

7. Decorate the cake

(Photo by: dolphy_tv / Fotolia)

Now distribute the lemon and sugar icing evenly on the cake and let it dry for about 30 minutes. Then cut the cake into pieces and serve.

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