Ingredients

Features

Description

Preheat oven to 180 °. Put the raspberries in a deep bowl and a little choke. Pour a tablespoon of juice — later it will need to glaze. Sift the flour and add it to the baking powder and salt. Spread the softened butter and sugar until smooth, pour in the beaten eggs and mix everything carefully. The resulting mixture was gradually add the flour, alternating with small portions of sour cream and mix well each time. Baking dish with a diameter of 23 cm grease and oil Shots parchment. Divide the dough into three parts. Pour into a mold one part of the test, and on top — half the weight and pour raspberry juice. Then again, a layer of dough and the remaining berries. Close another layer of cake dough. Bake for 50 minutes. To determine the availability, caked crust pierce a wooden stick in the middle. If the stick remains clean, with no trace of raw dough, reach for the cake from the oven and leave to cool without removing from the mold. To prepare the glaze mix in a spoonful of melted butter and add the raspberry juice, stir the sugar. I should get a homogeneous liquid mass. Place the cooled cake on a plate and fill generously with glaze.

Translated by site: wday.ru