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Raspberry grid cake

Raspberry grid cake

    

Refreshing cake.

recipe,photo-recipe,raspberries,random jam,Pastry

Pastry

Cook

No. of servings

Ready in

50 min.

Difficulty

low

 

 

Recipe

1. 

flour medium 7 oz (200 g)  baking powder for gingerbread 1 tsp  unsalted butter 2.75 oz (80 g)  chicken egg 1 pc  powdered sugar 2.75 oz (80 g)  sour cream (fat 14-18%) 1 tbsp

Mix flour with baking powder, add butter, egg, sugar and sour cream. Make a smooth dough.

2. 

random jam 5.25 oz (150 g)

Line a smaller baking sheet (32x22 cm) with baking paper. Roll out about 2/3 of the dough on a floured board and place it in a baking sheet. You can also roll the dough to the required size on baking paper, which you remove from the baking sheet and then put it back together with the dough. Spread the dough with an appropriate amount of thin jam.

3. 

raspberries 12.25 oz (350 g)

Put clean, washed raspberries on top of the jam.

4. 

Use the remaining dough to make grids on the cake.

5. 

powdered sugar

Bake in a preheated oven for 30 minutes, at a temperature of about 670°F (355°C)F (355°F (180°C)). The finished cake can be sprinkled with sifted powdered sugar.

Bon appetit!

Ingredients

baking powder for gingerbread1tsp1teaspoon
chicken egg1pc1piece
flour medium7oz200grams
powdered sugar-
powdered sugar2.75oz80grams
random jam5.25oz150grams
raspberries12.25oz350grams
sour cream (fat 14-18%)1tbsp1tablespoon
unsalted butter2.75oz80grams

 

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