Juicy Raspberry Tiger Cake - Saftig tigerkaka med hallon

JUICY RASPBERRY TIGER CAKE

Saftig tigerkaka med hallon

1 cake, 8 pieces

Cake:

3½ oz butter

0.4 cup regular milk

2 eggs

0.8 cup sugar

2 teaspoons vanilla sugar

1.2 cups flour

1½ teaspoon baking powder

3½ oz raspberries, frozen and thawed

2 tablespoons sugar

Decoration:

1 tablespoon powdered sugar

1 tablespoon multi-colored sprinkles

15 raspberries

1.2 cups heavy cream

Preheat oven to 347F. Grease and flour a baking pan of about 6 cups.

Melt the butter in a saucepan, add the milk and allow to cool. Beat eggs and sugar light and fluffy. In another bowl, mix vanilla sugar, flour and baking powder. Turn this into the egg-sugar mixture alternating with the butter-milk mixture.

Gently mix lightly thawed raspberries and sugar in a bowl. Stir 1/3 of the cake batter into the raspberries and quickly blend together.

Pour half of the light-colored batter in the baking pan, pour the raspberry batter onto it and then finish with remaining cake batter. Bake in the lower part of the oven for about 35 minutes until the cake is done but still juicy. Allow to cool in the pan.

Serve as above sifted with powdered sugar, sprinkles, a dab of whipped cream and fresh or frozen raspberries.

This cake is SO delicious. Enjoy!

Bella