Easy Raspberry Vanilla Pudding Cake
Ingredients
Dough
- 120 g all-purpose flour
- 1 tsp baking powder
- 100 g sugar
- 4 large eggs
- 3 tbsp sunflower oil
- 1 tbsp vinegar
- butter, for greasing the pan
Filling
- 500 ml milk
- 1 packet vanilla pudding powder
- 50 g sugar
- 400 g raspberries
- powdered sugar, for dusting
Preparation
Grease a 28 cm fruit cake pan.
Preheat the oven to 200°C (convection: 180°C).
Mix flour, baking powder, and sugar in a bowl.
Add eggs, oil, and vinegar to the dry ingredients and beat for 2 minutes until frothy.
Pour the batter into the prepared pan and smooth the surface.
Bake for about 15 minutes.
Let the cake cool on a wire rack for about 15 minutes.
Carefully invert the cake.
Cook the pudding according to package instructions using 500 ml milk and 50 g sugar.
Let the pudding cool slightly.
While the pudding is still warm, pour it over the cake base and smooth the surface.
Chill the cake in the refrigerator for about 30 minutes.
Meanwhile, wash the raspberries and pat them dry.
Arrange the raspberries on the pudding to completely cover the surface.
Optionally, dust with powdered sugar.
Tips
This cake serves about 12 people.
