- 8
- 15 mins
- 55 mins
Ingredients
- 200 g of butter
- 100 g of white sugar
- 100 g of cane sugar
- 4 big eggs
- 200 g of flour
- 2 tea spoons of baking powder
- 2 big spoons of rose syrup
- icing sugar
- 1 big bowl of homemade whipped cream
- 1 tea spoon of vanilla powder
- 1 jar of raspberry jam
- 200 g of fresh raspberries
Preparation
Step 1
Preheat the oven at 180°c (th.6). But butter in the cake mold and cover the bottom of it with some baking paper.
Mix the butter with the sugar to obtain something light and aerated. Add the eggs one by one, and once this is done, do the same with the flour, the baking power and the rose syrup.
Pour the dough in the mold, and let it bake for at least 40 minutes (until the edges separate from the sides of the mold). Stick a knife in the dough to verify if its completely baked or not.
When it is, take it out of the oven and let it cool down.
Once the cake completely cooled off, cut it in two and put the top half on a plate. Then, take the jam and spread it generously on the bottom part. Once you have done that, take the rapberries and put them on the edge of the bottom part, in the form of a crown. Then take the whipped cream, and fill the middle. Fill the whipped cream with what's left of the raspberries. Pour the vanilla powder on top. Then take the top part of the cake and put in on top of what you just did.
Enjoy! (with ice cream, or even more whipped cream)