Junior chef
Utensils
Apron
baking paper
Bowl
Cake tin
Fork
Mixer
Oven mitts
Rubber spatula
Teaspoon
Timer
Whisk
small bowl
Kitchen scales
Spoon
Cooling rack
pestle and mortar
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 .
To prepare
Line a cake tin (approx. 25 cm) with baking paper.
Batter
Mix the butter, sugar, vanilla sugar and salt in a bowl. Add the eggs one at a time. Using the whisk on a mixer, beat for approx. 5 mins. until the mixture becomes lighter in colour. Combine the flour and baking powder, stir into the mixture.
Cake
Divide the batter in two, crush the freeze-dried raspberries with a pestle and mortar, set aside 1 tbsp.Mix the rest into half of the batter together with the apple cider vinegar. Place the two kinds of batter alternately in the prepared tin. Create a marble effect by running a fork through the mixture in a spiral motion.
To bake
Approx. 55 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.
Raspberry frosting
Place the butter, icing sugar, cream cheese and reserved powdered raspberries in a bowl, mix well. Spread the frosting on top of the cake, decorate with raspberries.
| Note: | Wrap in cling film and keep in the fridge for approx. 2 days. |
|---|---|
| Note: | Add a little red food colouring to the raspberry cake batter and mix in well. This will give the cake a deeper red colour. |
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