Junior chef
Utensils
Apron
Bowl
Fork
Knife
Lemon grater
Mixer
Oven mitts
Rubber spatula
Tablespoon
Teaspoon
Timer
small bowl
Cutting board
1 loaf tin (approx. 30 cm), lined with baking paper
Kitchen scales
Cooling rack
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 .
Egg mixture
Place the honey and egg yolks in a bowl, beat for approx. 5 mins. using the whisk on a mixer until the mixture is light and fluffy.
Beaten egg whites
Grate the zest of the lemon. Beat the egg whites with the salt and lemon zest until stiff.
Cake batter
Mix the flour, almonds and baking powder. Add to the mixture in layers along with the beaten egg whites, almond slivers and raspberries, carefully fold in with a rubber spatula. Transfer the cake batter to the prepared tin.
Bake
Approx. 20 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, leave to cool on a rack, cut the cake into slices.
Yoghurt
Mix the yoghurt and honey, add the raspberries, crush with a fork, serve. Arrange the raspberry slices on top.
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