Chocolate-vanilla cake with raspberries
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ingredients
100 g softened butter 100 g powdered sugar 3 pcs medium egg 40 ml milk (animal or vegetable) 170 g semi-coarse flour al. smooth 1 packet baking powder 1 KL vanilla extract (or vanilla sugar packet) 1 tbsp hollandaise cocoa 1 tbsp Nutella or other chocolate cream butter to grease the mould 125 g berries – raspberries, blackberries
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Marble cobbler is always a pretty and tasty dessert, but it’s much juicier and fresher with honest raspberries.Plus, this one is ready in one-two and extra tender.
1.
Preheat the oven to 200°C and prepare everything you need.
2.
Put the softened butter and sugar in a mixer and mix well. Then add the eggs and milk and mix again.
3.
Add the flour and baking powder to the mixed mixture, mix everything together thoroughly.
4.
Divide the batter into two bowls – depending on how much vanilla and how much chocolate you want. Add the vanilla extract to the first bowl and stir. To the second, add the cocoa and chocolate cream, stir or use the mixer again.
5.
Rinse the raspberries and let them dry.
6.
Grease a bundt tin and alternate adding layers of batter until the tin is 2/3 full. Add the cleaned fresh raspberries in the middle and finally at the end.
7.
Bake at 200°C for the first 10 minutes, then switch to 180°C and bake for a further 30 – 35 minutes.
8.
Let the baked bundt cool on a wire rack.
9.
Once cooled, turn out, sprinkle with sugar or glaze, cut. You can serve.
10.
Malines will refresh the dough perfectly, it will be not only tastier, but also more supple.
