Raspberry cake

For 1 cake

250 g flour type 00
200 g sugar
7 eggs
Vanilla sugar
1 baking powder
125 ml hot water
1 pinch of salt

Beat the egg yolks with the sugar, vanilla sugar and hot water until foamy, add the flour and baking powder, fold in the stiffly beaten egg whites. Bake in the oven at 180° until golden brown and allow to cool. Spread with raspberry jam and top with fresh raspberries.

Our tip
A dollop of whipped cream on top is delicious!