Raspberry Bluebery Cream Cake

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Raspberry Bluebery Cream Cake
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Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation

Ingredients

for
20
For the cake
250 grams
soft Butter
175 grams
1 pinch
5
1 teaspoon
375 grams
1 packet
5 tablespoons
For the topping
Raspberries (400 g)
blackberries (400 g)
300 grams
3
50 grams
1 packet
Powdered sugar (for dusting)

Preparation steps

1.

For the cake, beat butter, sugar and salt in a mixing bowl until foamy. Individually beat eggs into butter mixture and stir in lemon zest.

2.

Mix flour and baking powder and stir into butter mixture alternately the milk. Spread batter in a greased baking sheet.

3.

Preheat oven to 180°C (approximately 350°F). For the topping, rinse berries, pat dry, pluck stems as necessary and spread over batter. Bake cake for about 20 minutes.

4.

Mix sour cream, eggs, sugar and vanilla sugar and spread over cake. Return cake to oven and bake until golden brown, about 25 more minutes. Let cake cool and dust with powdered sugar to serve.