With the raspberry nut cake mix from Dr. Oetker you can quickly and easily conjure up a tasty cake. The combination of sour cream on nut base and a topping of sweet-sour raspberries in the glaze is a real treat for the whole family.
- quick preparation
package net weight: 325g
Sugar, wheat flour, dextrose, 7.6% hazelnuts, wheat starch, starch, gelatin, baking soda (baking agent disodium diphosphate and sodium bicarbonate), acidifier (Kaliumtartrate, citric acid), gelling agent carrageenan, flavor, firming agent potassium chloride, food coloring: concentrated saflor, colorant: real carmine
You need: baking pan (Ø 26 cm), 50ml milk, 50ml edible oil, such as sunflower oil, 2 eggs (size M), 400g sour cream, 300-400g frozen raspberries, 300ml boiling water.
Grease bottom of the baking pan: Preheat the oven. Top / Bottom heat: about 180 ° C, fan forced: about 160 ° C.
2. prepare dough
Give content of dough base in a mixing bowl. Add milk, oil and eggs. Process with a whisk until smooth. Turn dough into the pan and smooth. Put form on the rack in the oven. Inset: lower third, Baking time: about 20 minutes. Let cool on a wire rack, leave cake in the pan.
Put sour cream in a mixing bowl, add mixture for the topping and mix everything with a mixer (stirring rods). Give cream on the dough base and smooth. Distribute frozen raspberries on the cream. Give mixture for the glazing in a mixing bowl. Add 300ml of boiling water and mix at least 1/2 minute with a whisk. Distribute glaze immediately onto the raspberries. Keep cake until serving in the refrigerator. Carefully remove cake from the baking pan.
Nutritional information and listed ingredients may change without notice. Translation and typo errors are possible.
Consumers in doubt regarding the substances should contact the manufacturer before consumption.