Ingredients
- 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
Preparation
- 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.
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