Raspberry Cake
Description
The baking is simple and quick. Don't like a rich chocolatey blackcurrant cake at home? Then boldly remove the chocolate and replace it with vanilla, for example. The batter turns out so crumbly that it's perfect not only for blackcurrants alone, but also for a mix of several berries or fruits. Don't be afraid to experiment in the kitchen. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
1. Wash the berries, dry them thoroughly, and remove stems and leaves if necessary.
- 2
Step 2
2. Beat the butter with sugar until the sugar is completely dissolved. Carefully separate the egg whites from the yolks. Melt the chocolate over a double boiler and let it cool. Add the egg yolks (one at a time) to the butter mixture, continuing to beat.
- 3
Step 3
3. Gradually add the cooled chocolate in a thin stream, constantly whisking. If desired, cocoa can be used in the blackcurrant cake recipe.
- 4
Step 4
4. Next comes the flour. It should be added literally by the spoonful to prevent lumps from forming.
- 5
Step 5
5. In a separate bowl, beat the chilled egg whites with a pinch of salt until they are thick and do not run down the sides of the bowl—this will ensure a fluffy blackcurrant cake when made at home. Gently fold about half of the beaten egg whites into the batter first.
- 6
Step 6
6. Then add the second part and the already dried berries. Gently combine everything, trying to keep the dough airy.
- 7
Step 7
7. Grease the loaf pan lightly with butter and spread the batter evenly. Place in the preheated oven for about 40–50 minutes. As always, check for doneness with a matchstick or toothpick.
- 8
Step 8
8. When the dough is well baked, remove the pan from the oven and let the cake cool.
- 9
Step 9
9. Here is a simple blackcurrant cake recipe. You can decorate it with fresh berries or sprinkle with powdered sugar before serving, for example.