without galantine
1 Cake
Raspberry Cake
Whenever I am invited to a party and be told to bring a cake of my choice, I choose raspberry cake. It’s less sweet, but tastes fruity and fresh instead. Especially the sweetness can be adjusted individually. If you like the filling more or less sweet, just adapt the amount of sugar used.-Josefine
You need
- 200 g Sugar
- 3 TBSP Vanilla Extract
- 250 g Margarine
- 5 Eggs
- 250 g Flour
- 1 TBSP Baking Powder
- 25 g Cocoa Powder
- 100 ml Milk
- 200 g Dark Chocolate Drops
- 500 g Frozen Raspberries
- 600 g Whipped Cream
- 200 g Sour Cream
- Fresh Raspberries
- Mint
Here’s how to do it
- For the base mix sugar, 1 TBSP vanilla extract and margarine. Add the eggs in. In a separate bowl, mix the flour, baking powder and cocoa powder and then gradually stir into the margarine mixture. Add the milk and lastly your chocolate drops.
- Pour the dough into a springform pan and bake in a preheated oven at 180°C for about 60 minutes. Let it cool down completely and then remove from the springform pan.
- For the filling, whip 200 g cream with 1 TBSP vanilla extract until stiff. Stir in the sour cream. Carefully fold in the frozen raspberries and press them down. Do not defrost in the microwave first!
- Now halve the cake base and put the first layer into the springform pan (alternatively use a cake ring). Pour 2/3 of the filling onto it. Place the second layer on top and spread the rest of the filling over it.
- For the topping, whip 400 g cream with 1 TBSP vanilla extract until stiff and spread around the whole cake. Then sprinkle the chocolate drops onto the cake or press it carefully. Finally decorate with fresh raspberries and mint. Chill until serving.
