Raspberry Cake
Made this for Christmas Dinner because there were frozen raspberries sitting in the freezer just waiting to discover the purpose and meaning of their raspberry-lives.
Found an interesting recipe for Summer Raspberry Cake on the Kungsörnen website, but it required the use of their Raspberry Cake Mix while I wanted to make the cake from scratch. So, I decided to follow the Kungsörnen recipe for the frosting and to look for another recipe for the cake itself.
Raspberry Cake (double batch of Caiza's Super Good Raspberry Cake posted at Trädgårdsforumet)
Ingredients
4 eggs
4 deciliters (1 1/2 cups + 5 teaspoons) sugar
4 deciliters (1 1/2 cups + 5 teaspoons) flour
4 teaspoons baking powder
250 grams raspberries
200 grams melted butter or margarine
butter and bread crumbs for coating cake pan
Preheat oven to 175°C.
In a large bowl, stir together eggs, sugar, flour, baking powder, and raspberries. Stir in butter.
Coat inside of 2-liter cake pan with butter and then with bread crumbs. Pour out excess bread crumbs.
Pour cake batter into pan.
Bake on bottom rack of oven for 35 to 40 minutes.
Remove from oven and allow to cool.
[All the ingredients listed above are double the amounts of those specified in Caiza's recipe with the exception of the raspberries because I only had 250 grams on hand. Also, in Caiza's recipe, the raspberries are to be placed on top of the cake, but I decided to incorporate them in the batter instead. While Caiza's recipe did not call for coating the cake pan with butter and bread crumbs, the recipe from Kungsörnen did.]
Raspberry Cake Frosting (from the Kungsörnen website)
1 deciliter (1/3 cup + 1 tablespoon) whipping cream
1 deciliter (1/3 cup + 1 tablespoon) fresh cheese, e.g. cottage cheese or cream cheese
Whip cream until stiff.
Gently stir in cheese.
Frost cake.
EAT.