Buttermilk cake with fruit
Buttermilk cake with raspberries is a light, fluffy and supple cake thanks to adding buttermilk to the ingredients. Buttermilk or acidified buttermilk gives the cake a specific taste and lightness.
Preparation: 1h
Easy
Preparation: 1h
Easy
Ingredients:
- 30 g vanilla sugar - CVR
- 6 g baking powder
- 400 g raspberries
- 170 g sugar
- 170 g butter
- 120 g chicken eggs, whole
- 250 g wheat flour, type 550
- 200 g Buttermilk, 0.5% fat
Method of cooking:
- Place a small bowl on the lid of the bowl, weigh out 400 g of raspberries in it. Set the small bowl aside.
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