Desserts

Recipe

1. Preheat the oven to 180°C (fan-assisted oven).
2. In a large bowl, beat the butter with the sugar and vanilla extract until the mixture becomes frothy. Add the eggs one at a time and mix.  Add the creamy fromage frais and thick crème fraîche and mix once again.
3. In another container, mix together the flour, cornflour and baking powder. Gradually add the butter-egg-fromage frais mixture, stirring constantly. Gently stir in the raspberries to finish.
4. Grease a Gugelhupf or cake mould. Pour in the batter. Bake in the oven for about 1 hour at 180°C. Remove from the oven and leave to stand for about 10 minutes. Take the cake out of the mould and let it cool completely on a baking rack. Just before serving, sprinkle with icing sugar and decorate the serving dish with a few raspberries.