- Margarine - 1 glass
- Cream - 1 glass
- Sugar - 1 Art. a spoon
- Flour - 200 Grams
- Eggs - 2 pieces
- Soda - 1 teaspoon
- Raspberry - 200 Grams
- Cocoa - 3 Teaspoons
- Additives - 5 Teaspoons (Vanilla, vinegar, salt, red food color, powdered sugar)
- Cream - 100 Grams (for whipping)
First you should sift the flour together with the salt. Then in a separate bowl, mix: eggs, cream (not all, 100 g leave to fill), vanilla and vinegar, soda vinegar, which is not dried. Beat everything with a whisk or a mixer (at the lowest speed). In a small bowl, mix the red food color and cocoa. Once again, in a separate bowl, beat the softened butter, add some flour, mix well. Then add this solution to the egg-cream mixture and beat again. Continue to add a little bit of flour, until it is used completely. Then add the dye with cocoa and mix thoroughly. Do not forget to preheat the oven to 180 degrees. Then grease the butter with a baking dish. Put the dough in a mold and carefully level it with a spatula or a table knife. The cake should be baked for about 20 minutes. After you put the cake out of the form on the cutting board and let it stand for 20 minutes to cool it. Last - cover the cake with a pre-prepared glaze of cream and sugar powder. To decorate the cake you can use raspberries or others.
Servings: 8-14