Raspberry Cake with Eggnog




Rating: 3.77 / 5.00 (57 Votes)


Total time: 1 hour

Servings: 10.0 (servings)

Ingredients:











Instructions:

For the raspberry cake with eggnog, place baking paper on a baking tray and preheat the oven to 180°C.

Roll the raspberries briefly in flour. Beat the butter with the sugar, vanilla sugar, juice and zest of the lemon until very fluffy. Beat in the eggs one at a time, mixing for at least a minute after each egg. Stir in the eggnog as well.

Mix the flour with the baking powder and sift onto the butter-egg mixture and fold in well. Spread the batter on the baking sheet, top with the raspberries and bake for about 50 minutes.

Sprinkle with sugar and add vanilla cream (whipped cream with vanilla sugar) to the raspberry cake with eggnog.

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