Raspberry Cake with Vanilla and Cardamom

Ingredients 1 cake

• 50 g butter
• 2 eggs
• 1 1/2 cups powdered sugar
• 2 dl wheat flour
• 2 tsp baking powder
• 1 tbsp vanilla sugar
• butter and breadcrumbs to shape
• Filling
• 4 cups of raspberry
• 3 tablespoons powdered sugar
• 1 1/2 teaspoon freshly supported cardamom

How to prepare

• 25 minutes
• Set the oven to 175 degrees. Lubricate and brew a mold with a removable edge, 24 inches in diameter.
• Melt the butter. Whisk eggs and sugar until fluffy. Add the butter and flour, which are mixed with baking powder and vanilla sugar.
• Mix raspberries, sugar and cardamom.
• Pour the batter into the mold. Sprinkle with raspberries and sugar mixture. Press down the raspberry slightly.
• Bake the cake in the middle of the oven for about 50 minutes. Feel with a sample stick that it is well-penetrated.