But when I get home to you
The Beatles
I find the things that you do
Will make me feel alright
Batter Ingredients:
– 190g wheat flour
– 2 eggs
– 4g Vanilla sugar
– 100g sugar
– 100g butter
– 50g sour cream (>=26% fat)
– 175g fresh raspberry
– 1/2 teaspoon baking soda + 1/2 teaspoon vinegar
Cream ingredients
– 400g sour cream (>=26% fat)
– 100g sugar
Cream &decorating ingredients
– 125g fresh raspberry
– a few mint leaves
Directions:
1 Whisk butter with sugar and Vanilla sugar
2 Add eggs+sour cream to butter & sugar and whisk again
3 Mix in flour to butter+eggs+sour cream+sugar+baking soda&vinegar
4 Preheat the oven to 190C
5 Pour the batter into the buttered baking form and add fresh raspberries 🙂
6 Bake 20-25 minutes at 190C (depends on your oven, check with a wooden stick!!)
7 While the cake is being baked, make the cream: slightly whisk sour cream with sugar, then put the cream in the fridge for a while 🙂
8 Let the cake cool down, then pour the cream over the cake and put the baking form in the fridge overnight (best of all, for 14 hours)
9 Serve with fresh raspberries and mint 🙂
