Preparation
- For the dough, mix all the ingredients together and place in the oven at 180 °C for approx. 50 to 60 minutes. Don't forget to test with a skewer.
- For the decoration, first mix the icing sugar with a little water to make a glaze and pour slowly over the cake.
- Then drape a mixture of fresh and dried raspberries over the top of the cake.
- Crumble caramel biscuits over the top and garnish with mint leaves.
Ingredients
For the batter:
- 50 ml milk
- 300 g flour
- 250 g GOLDSTEIG mascarpone
- 150 ml oil
- 3 eggs
- 1 sachet baking powder
- 1 sachet vanilla sugar
- 1 sachet lemon zest
- 180 g sugar
- 50 ml lemon juice
For the decoration:
- 200 g icing sugar
- 1 handful of dried raspberries
- 1 handful of fresh raspberries
- 2 caramel biscuits
- mint leaves
Recipe download
