Ingredients
For the dough:
175 gr. of Butter
175 gr. of sugar
175 gr. of wheat flour
3 eggs
1 bag of Vanilla Sugar Dr. Oetker
0.5 sachets of Dr. Oetker Chemical Yeast
For the icing:
75 gr. of Butter
75 gr. of icing sugar
natural vanilla flavor
a little of milk
about 6 tbsp. to s. of raspberry jam
And also:
icing sugar
some fresh raspberries
Method of preparation
Butter and flour the alveoli of a muffin pan and preheat the oven:
Electric oven: 180 ° C
Fan-assisted oven: 160 ° C
Preparation of the dough
Beat the butter with the sugars until the mixture turns white. Incorporate the eggs then the flour, the baking powder and mix well.
Pour the dough into the cells, place in the oven and cook:
Grid Position: Middle
Take the cakes out of the oven, let cool and then unmold. Cut each cake in half in its thickness.
Preparing the icing
Beat the butter until it is soft. Gradually incorporate the icing sugar (previously sifted). Add the vanilla extract and a liittle milk until you obtain a thick icing that can be spread.
Spread a layer of buttercream on each half of the cake, then a layer of jam. Superimpose the other part of the cake. Sprinkle with icing sugar.
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