Mini chef
Utensils
Apron
baking paper
Bowl
Brush
Measuring cup
Mixer
Oven mitts
Rubber spatula
Tablespoon
Teaspoon
Timer
Kitchen scales
square springform pan (approx. 23 cm)
Cooling rack
Bread knife
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Baking tin
Line the base of a springform pan (approx. 23 cm) with baking paper, grease the sides.
Cake mixture
Place the egg yolks and vanilla sugar in a bowl, beat using the whisk on a mixer, continue to beat until the mixture becomes lighter in colour. Add the raspberry jelly, mix. Add the semolina and baking powder, mix in with a rubber spatula. Pour in the milk, mix. Beat the egg white with the salt until stiff, carefully fold in using a rubber spatula.
Transfer the cake mixture to the prepared tin.
Fruit
Spread the blueberries and raspberries on top of the cake mixture.
To bake
Approx. 25 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frame, cut the cake into 16 equal slices, leave to cool on a cooling rack.
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