Raspberry Cake

This raspberry cake is calculated for a rectangular mold of 20 X 26 cm or a cake springform pan of 24 cm diameter.

Butter the pan and dust with flour. Refrigerate. Preheat the oven to 180 degrees Celsius.

Melt the butter at room temperature. Stir with a ladle until small peaks form.

Add the sugar, vanilla sugar and eggs one at a time. Whisk or use a food processor until mixture is pale in color.

Sift the flour and baking powder onto the batter. Add the almonds and mix well. Gently mix in the berries. Pour the mixture into the prepared baking pan.

Bake the cake in a 180 °C oven on the lowest shelf for forty to fifty minutes (depending on the juiciness of the berries).

Remove the cake from the pan, leave it in the pan for a short time, then carefully loosen the edges with a kitchen knife and turn out the raspberry cake. Spread the beaten egg whites on the cake with a piping bag, spread well and then bake for about 10-15 minutes at 180 degrees.

Let cool, slice and serve!

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