Coffee Cake with Raspberry Topping - Sockerkaka med hallontopping

COFFEE CAKE WITH RASPBERRY TOPPING

Sockerkaka med hallontopping

1 cake

4 eggs, separated

0.2 cup cane sugar

0.2 cup sugar

0.2 cup hot water

½ cup potato starch

1 teaspoon baking powder

Raspberry topping:

4.4 oz raspberries, fresh or frozen

0.2 cup low-fat creme fraiche

Decoration:

raspberries

Preheat oven to 347F.

Use a springform pan with a capacity of about 6 cups, diameter approx 9 inches (a common size of a baking pan here). Line the bottom with baking paper before greasing and flouring.

Separate the eggs. Beat the egg whites really stiff. Beat the yolks with cane sugar, sugar and hot water. Measure flour and baking powder in a bowl, add the egg yolk batter and egg whites and scrape everything down into the baking pan. Bake on the second shelf from the bottom of the oven for 30 minutes. 

Raspberry topping:

Mix the raspberries and blend in the creme fraiche. Spread the topping over the surface and decorate with raspberries.

Enjoy!

Bella