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Sponge cake with raspberries

1855

Kitchen European

Calorie content 175.6 kcal

Portions 6 port.

Cooking time 80 minutes

Proteins * 5.9 gr.

Fats * 7.7 g

Carbohydrates* 34.7 g

Content

Biscuit dough always goes well with juicy berries. In this recipe, add fresh raspberries. So that the biscuit holds the texture well and bakes, regardless of the moisture of the berries, add butter and fatty sour cream to the dough. Such baked goods are quite a self-sufficient treat; there is not enough, perhaps, a cup of tea or coffee.

Ingredients

Wheat flour 1 tbsp. Butter 100 g Sour cream 20% 2 tbsp Egg 3 pcs. Baking powder 1 tsp Granulated sugar 0.66 Art. Raspberries 300 gr. Vegetable oil 2 tbsp Powdered sugar 2 tbsp

Cooking process

Rinse the raspberries and let the water drain completely. To simplify the task, you can sprinkle wet berries on a dry towel and wait a little while the raspberries dry out.

Put softened butter, fat sour cream and granulated sugar in a wide bowl. Beat everything together with a mixer at high speed until the sugar crystals are completely dissolved.

Break eggs into a bowl and beat at medium speed.

Sift the specified amount of flour on top of the resulting mixture and pour the baking powder. Mix with a mixer at medium speed.

The consistency of the finished dough should be completely homogeneous, smooth, but not thick. The mass flows well from the whisk.

Preparing a baking dish. It needs to be greased with oil or covered with oiled parchment. If a silicone mold is used, then there is no need to lubricate it. Pour half of the dough into the prepared form. On top of the dough, evenly place half of the total amount of raspberries.

Pour the remaining half of the dough onto the raspberries, trying to cover the berries completely.

On the surface of the biscuit, carefully lay the second part of the raspberry.

Preheat the oven to 170 degrees and set the dish with the dough to a medium level. We bake for 45-50 minutes. By the end of baking, the biscuit will noticeably grow in volume and brown well. You can check the readiness with a wooden toothpick by sticking it into the dough: if it comes out dry, the pie is ready. If the dough is still wet on the toothpick, continue baking and repeat the doneness test a little later.

We take the finished biscuit out of the oven, let it cool slightly so as not to burn itself when removing it from the mold. We transfer the product to a serving dish. If desired, sprinkle with powdered sugar through a strainer.