TUSCANY CAKE WITH RASPBERRIES
Recipe author: Malin Seijboldt
Here is a real favorite. Imagine juicy and soft sponge cake with a crunchy and cracker-like coating. Sounds magical, doesn't it? And we promise it is!
INGREDIENTS
- 2 dl Use like sugar
- 2 eggs
- 100 g melted butter
- 2 dl flour (gluten-free for those who wish)
- 1 tsp baking powder
- 2 tbsp milk
- 100 g frozen raspberries
Toscasmet: -
75 g butter
- 3/4 dl Use like sugar
- 2 tbsp flour (gluten-free for those who wish)
- 2 tbsp milk
- 75 g almond shavings
METHOD:
Start with the bottom of the cake. Melt the butter and add the milk. Let the mixture cool down. Whisk the eggs and Use like sugar until fluffy. Mix the flour and baking powder, then add this and the butter alternately to the batter. Butter and flour a round pan. Spread the dough and add the frozen raspberries. Bake in the oven at 175°C for about 30 minutes.
Mix everything for the toscash in a saucepan, let it melt and come to a boil. Spread the toscash over the warm cake, increase the temperature to 200°C and bake the cake for another 15 minutes or until the cake has a nice golden brown color.
