Fresh raspberry tart

raspberry cake
Photo: GettyImages
Butter100 gramsSugar150 gramsChicken eggs3 piecesWheat flour100 gramsAlmond (dried)100 gramsBaking powder0.5 tspVanilla sugar1 tspRaspberry (fresh)250 grams
  • Preparation time:15 minutes
  • Cooking time:40 minutes
  • Processing Type:Baking

Almonds must first be ground into powder - for this we use a coffee grinder, laying nuts in it in several visits. Butter soften at room temperature. Add sugar and whisk with a blender or mixers until white. Add three eggs, mix until smooth. Add almond powder (ground almond kernels in a coffee grinder) and vanilla sugar to the dough. Mix until smooth. Add to our dough flour, sifted together with baking powder. Mix until smooth. Dough is ready!

We take 250 grams of fresh raspberry, sort it out, no need to wash it. Instead of raspberries, you can use any fresh berries - strawberries, strawberries, red or black currants, blueberries, honeysuckle and others.A very tasty cake will turn out if you mix several types of berries at once - for example, raspberries and strawberries.

Grease the baking dish with butter and sprinkle with breadcrumbs or flour. Suitable as a one-piece and detachable form. We spread in the form of half the test. On top of the dough evenly lay out a layer of raspberry. Cover the berries with the remaining dough. Carefully level the dough with a tablespoon so that all the berries are covered, especially on the sides, otherwise they will burn in the baking process.

Put the cake in the oven, preheated to 180 degrees. We bake about 40 minutes. Readiness check with a match or a toothpick. Serve raspberry pie warm or chilled.

It is very tasty with a glass of iced milk or a raspberry smoothie with kefir or yogurt.

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