Sponge Cake with Raspberry Rose Icing

5
Average: 5 (1 vote)
(1 vote)
Sponge Cake with Raspberry Rose Icing
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in

Ingredients

for
1
For the cake
6 ounces butter
1 pinch salt
6 ounces sugar
4 eggs
11 ounces Pastry flour
1 tablespoon Baking powder
5 tablespoons milk
2 tablespoons raspberry Brandy (or raspberry liqueur)
butter (for the pan)
Pastry flour (for the pan)
For the glaze
8 ounces powdered sugar
1 tablespoon Raspberry puree
2 tablespoons Rose water (more if needed)
14 fresh Raspberries
Rose petal (for garnish)
How healthy are the main ingredients?
sugarsalteggRaspberry

Preparation steps

1.

Preheat the oven to 180°C / 350°F.

2.

For the cake: Beat the butter with the salt and sugar in a bowl until fluffy. Gradually stir in the eggs. Mix the flour with the baking powder. Alternately add the flour with the milk and the raspberry liqueur. Butter and flour a cake pan. Transfer the batter into the prepared pan. Spread evenly and bake in a preheated oven for 50-60 minutes.

3.

For the glaze: Mix the powdered sugar with the raspberry puree and rose water. Mix until it forms a smooth glaze. Rinse the raspberries.

4.

Remove the cake from the oven and allow to cool. Turn out of the pan and let cool completely on a wire rack. Completely glaze with the raspberry glaze. Garnish with the raspberries and let dry.

5.

To serve: Cut the cake into pieces and serve garnished with rose petals.