Raspberry cake made with sponge cake dough
Description
Delicious baked treat for the whole family. This raspberry biscuit cake is worth making at least once to experience what a truly top-class pie is like. It's really delicious, and I don't regret trying it at all. The main challenge is finding all the ingredients and not getting confused by the recipe. Otherwise, everything is very simple. I highly recommend it. Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. Prepare the ingredients. The eggs, buttermilk, and sour cream should be at room temperature.
- 2
Step 2
2. Mix together all the liquid ingredients, including the melted butter (if using baking soda instead of baking powder, activate it in the sour cream and add to the liquid ingredients), and separately mix the dry ingredients. Reserve some raspberries for garnish, blend the rest and add to the liquid mixture. Then combine and mix everything together. Add the chocolate chips last.
- 3
Step 3
3. Place in a greased baking dish, previously buttered with butter. Bake for about half an hour at 180 degrees ("until the toothpick comes out dry"). Then decorate with raspberries—and serve!