Raspberry and Cherry Cake
6 servings
45 minutes
This exquisite cake with raspberry and cherry is a true masterpiece of European cuisine, combining the tenderness of the dough and the sophistication of berry flavors. The origins of such pastries trace back to the traditions of French and Italian confectioners, where fruits and liqueurs harmoniously blend with airy bases. Berries soaked in creamy 'Baileys' liqueur give the dessert a luxurious taste with light caramel and vanilla notes. The soft dough, baked at 200 degrees to a golden hue, serves as an ideal backdrop for the berry richness. This cake is perfect for festive occasions, romantic evenings, or cozy family tea times. It can be served warm or chilled, allowing different facets of its flavor and texture to be revealed.
1
Mix everything except the berries until a smooth, lump-free consistency.
- Wheat flour: 3.5 glasss
- Vegetable oil: 0.8 glass
- Sugar: 5 tablespoon
- Water: 4 tablespoons
- Starch: 3 tablespoons
- Salt: pinch
- Chicken egg: 2 pieces
2
Pour the resulting mass onto a baking sheet (or use a baking dish).
3
Add and distribute the berries, previously soaked in Baileys cream liqueur, into the prepared mass.
- Fresh berries: 2 glasss
4
Bake until done at 200 degrees.
