Tuesday 16 May 2017
2 eggs • 50 g whole yoghurt • 45 g oil (sun flower) • 40 g raspberries (fresh or frozen) • 1 tbs of water.
- Preheat the oven to 160°C (convection oven 150°C, gas position 2). Put the cake mix, eggs, oil and yoghurt in a bowl. Mix for ca. 4 min. until a smooth batter.
- Grease the baking tray with butter. Scoop half of the batter in the baking tray. Divide the raspberries over the batter. Cover the raspberries with the remaining batter. Bake the cake in the middle of the oven in ca. 40 min.
- Add the water to the piping mix and stir until smooth. Cover the glazed cake with the fresh raspberries.
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