Mary Miso - Recipes for every day - Cookbooks
Light mixture:
125g soft butter
110g sugar
125g flour
2 big eggs
5g baking soda
25g milk
zest of ½ lemon
Dark mixture:
125g soft butter
125g raw cane sugar
125g flour
2 big eggs
5g baking soda
20g cocoa powder
25g milk
300g raspberries, deep-frozen
50g chocolate cubes
For a springform 26 cm diameter
For the light dough blend all ingredients 2 minutes with the mixer, place in the buttered spring-form and spread evenly.
For the dark dough blend all ingredients 2 minutes with the mixer, place on top of the light mixture in buttered spring-form and spread evenly.
Slightly press the raspberries on top into the mixture.
Bake 60 minutes at 180°C.
Spread the chocolate cubes onto the hot cake then let cool off.
