RASPBERRY CAKE
INGREDIENTS FOR THE RASPBERRY CAKE IN A 26 CM SPRINGFORM FORM: For the thin shortcrust pastry base: 120 g flour 1 level teaspoon baking powder 2 tablespoons / 40 g sugar 1 pinch of salt 75 g butter 1 egg yolk (use the egg white for the Viennese base) For the Vienna soil: 4 eggs … Read more