I made this cake on a rainy spring day. What better way to forget a grey and gloomy day than with a beautiful cake, soft, bulging, smiling in its pretty raspberry and chocolate dress?
A real snack cake
I think I've told you this before, I often struggle with lunch. Lunch is not my favorite meal. I'm often stressed, busy, in a hurry... and voila, I can't eat. However, I love snacks. That sweet moment at the end of the afternoon, once the day slows down, when you can settle down, have a tea and breathe. And this cake fits perfectly with this kind of moment. Not too sweet, with a subtle touch of chocolate and fresh raspberries, it provides just the right amount of comfort without ruining all your efforts to stay healthy. Who wants to try it?
- 380 g flour
- 230 g sugar
- 160 g butter
- 5 large eggs
- 200 g of sour cream
- 5 g baking powder (half a bag)
- 3 g bicarbonate (one large pinch)
- 30 g of dark cocoa powder
- 1 vanilla stick
- 200 g of raspberries
- Whip butter, sugar and vanilla bean seeds with an electric whisk until creamy
- Add the eggs one by one, alternating with a spoonful of flour. Mix.
- Add remaining flour, baking powder and baking soda. Mix well.
- Add the sour cream and beat until smooth.
- Butter and flour a kouglof mold. Pour ¼ of the dough in the bottom. Sprinkle with a third of the caco and place 1/3 of the raspberries. Repeat layers, ending with a layer of dough.
- Put in the oven preheated to 180° for one hour. Once baked, let cool before unmolding.