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🥤 Juicy Raspberry Strawberry Sponge Cake

257 kcal · 30 min · 4 servings

Ingredients

• Eggs 4 pcs
• Sugar 200 g
• Salt pinch
• Vanilla extract 1 tsp
• Lemon paste 1 tsp
• Sour cream 200 g
• butter 75 g
• Wheat flour, Type 405 200 g
• Baking powder 1.5 tsp
• Almonds, ground 50 g
• Raspberries, fresh 200 g
• Lemon juice 1 tsp
• Powdered sugar 200 g
• Strawberries 100 g
• Almonds, sliced 20 g

Instructions

1. 1. Preheat the oven to 170 degrees Celsius top/bottom heat.
2. 2. Grease a loaf pan with baking spray or a little butter.
3. 3. Whisk the eggs with the sugar, a pinch of salt, the vanilla extract, and the lemon paste until creamy.
4. 4. Add the sour cream and the melted butter and stir the ingredients briefly.
5. 5. Mix the flour with the baking powder and the ground almonds.
6. 6. Fold the flour mixture into the batter.
7. 7. Pour the batter into the prepared loaf pan.
8. 8. Smooth the batter.
9. 9. Bake the cake in the preheated oven at 170 degrees for about 35 to 40 minutes.
10. 10. Perform a skewer test to check if the cake is done.
11. 11. Remove the cake from the oven.
12. 12. Let the cake cool down.
13. 13. Turn the cake out of the pan.
14. 14. Place the cake on a cake plate.
15. 15. Puree 100 grams of the raspberries with the lemon juice and powdered sugar.
16. 16. Spread the glaze over the cake.
17. 17. Decorate the cake with the remaining raspberries and the strawberries.
18. 18. Sprinkle the sliced almonds over it.

Nutrition per serving

• kcal: 257
• Protein: 5 g · Fett/Fat: 12 g · Carbs: 33 g