Raspberry tiger cake
- 175 g butter + more for greasing, 1.5 dl sugar
- 3 eggs
- 3 dl wheat flour
- 2 tsp baking powder
- 2 tsp vanilla sugar
- 3 dl frozen raspberries
Blend the raspberries into a purée. Combine the wheat flour, baking powder and vanilla sugar. Whisk the sugar and butter into a light cream and add the eggs into the mixture one at a time, whisking constantly. Turn the flour mixture in with a rubber spatula and set 1/3 of the dough aside. Mix the raspberry purée into the smaller portion of dough.
Grease six 2 dl cake tins with butter and divide half of the light cake mixture into the cake tins. Next, add a layer of the light red raspberry dough in the cake tins and finish off with a layer of light cake mixture. Leave 2 cm at the top of the cake tins for the dough to rise.
Wrap the cake tins tightly in cling film and steam the tins for 30 minutes. Allow the cakes to cool a little before opening and serving. Serve with vanilla custard and raspberries.
The fluffiest little cakes in the world: thanks to the steam and the film, the cakes stay juicy and moist.