TOP > WKV-13B Recipe List > Buttery Raspberry Cake
Buttery Raspberry Cake

Materials: 1 stainless steel tray (21 x 15 x 4 cm)
- 60g butter
- 70g granulated sugar
- 1 egg
- 80g plain flour
- ½ teaspoon baking powder
- A pinch of baking soda
- 50g plain yogurt
- 1 raspberry jam
- Powdered sugar (as needed)
- *For cake shapes
- Tray (stainless steel) 21 x 15 x 4 cm
- Cooking sheet
How to make it
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1
Put the butter in a bowl and leave it at room temperature until it is soft. Add the granulated sugar and mix with a whisk until it becomes pale. Add the beaten eggs little by little, mixing well each time (until it becomes pale).
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2
Preheat the hot plate to 180°C.
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3
Sift together the flour, baking powder and baking soda and add half of it to (1) and mix with a rubber spatula, then add the plain yogurt and mix until smooth.
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4
Add the remaining flour and mix thoroughly, then pour into a baking tray lined with parchment paper and smooth out.
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5
Place (4) on a plate, add 10 ml of water, cover, and heat for 8 to 10 minutes. When the bottom is lightly browned, remove the tray.
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6
Place new baking paper and a cutting board over the tray, turn it over, slide the new sheet of dough onto the plate, add 10ml of water, put the lid on, bake for 3-4 minutes, and remove. (*It's ready when the underside is lightly browned.)
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7
Once the dough has cooled, cut off the ends and cut the long side into 3 equal pieces. Spread raspberry jam on top, layer and sandwich together, sprinkle powdered sugar on the surface to finish.