Round cake
6 servings
120 minutes
Round cake is a classic European dessert that combines the tenderness of butter, the sweetness of raisins, and a light aroma of Baileys liqueur. Its roots trace back to home baking traditions where hostesses sought the perfect balance of flavors and textures. The thick batter, rich in creamy aroma and vanilla notes, transforms into a soft and airy cake after baking. Raisins add natural sweetness while the liqueur provides a subtle depth of flavor. This cake is perfect for cozy evenings with a cup of tea or coffee and can also be an elegant addition to a festive table. Its simplicity makes it accessible even for novice cooks while its rich taste leaves an unforgettable impression.
1
Beat softened butter with sugar.
- Butter: 300 g
- Sugar: 175 g
2
Add eggs one by one, beating the mixture until creamy.
- Chicken egg: 3 pieces
3
Add raisins, Baileys liqueur, and flour, continue mixing.
- Raisins: 200 g
- Wheat flour: 240 g
4
Transfer to a greased pan and bake in a preheated oven at 160 degrees for about 1 hour until a toothpick comes out clean.
- Butter: 300 g
