ADVERTISEMENT
Invisible raspberry cake
.
Difficulty: Easy
Preparation: 20 min
Cooking: 1h
.
Ingredients for 4 people
– Apples: 0.5 kg
– Raspberries: 75 g
– For decoration: 30 g
– Eggs: 1.5
– Caster sugar: 40 g
– Butter: 20 g
– Flour: 60 g
– Baking powder: 0.25 sachet
– Semi-skimmed milk: 6 cl
– Icing sugar
.
Preparation:
Beat the eggs with the sugar in a salad bowl until the mixture becomes very frothy. Add the melted butter, flour and baking powder. Mix with the milk and mix to obtain a smooth and homogeneous dough.
Preheat the oven to 180 °C (th. 6). Peel the apples, remove the core and seeds. Cut them into thin slices using a mandolin. Add them to the dough.
Butter a cake tin about Ø 20 cm and pour half of the mixture. Cut the raspberries in half and arrange them on top before pouring the rest of the dough. Bake for 1 hour.
When it comes out of the oven, let the cake rest for 5 minutes before unmolding it. Decorate with the remaining raspberries and sprinkle the cake with icing sugar just before serving.
