Raspberry cake with crumbly base: A summer delight year-round

I rub my hands excitedly when the first raspberries appear because I know it's time for one of my favourite cakes. The raspberry cake with a crumbly base combines all the best flavours.

The best dessert recipe is a crumbly, sweet cake contrasted with raspberries and topped with a crumble. My mum used to bake it this way, and now I've taken over and prepared my loved one's favourite dessert. The recipe is straightforward, and preparation is quick. It's perfect for a summer afternoon as a complement to coffee or tea.

This recipe works every time, so it's great for those just starting their baking adventure. A crumbly cake layered with raspberries and topped with a crumble will tempt anyone. Although fresh fruit is best, you can return to this recipe using frozen raspberries in the winter. It's an all-year-round cake, ideal for any occasion.

When it appears on the table, everyone immediately grabs a plate. I advise you to hurry when eating because the raspberry cake with a crumbly base disappears quickly.

Ingredients:

Cake:

• 400 grams of all-purpose flour,
• 1 teaspoon baking powder,
• 225 grams of butter,
• 140 grams of sugar,
• 2 eggs,
• 1 teaspoon vanilla extract,
• a pinch of salt

Other ingredients:

• 700 grams of raspberries,
• 1 teaspoon potato starch,
• 30 grams of sugar.

Instructions:

Step 1. Combine the all-purpose flour, sugar, baking powder, vanilla extract, and eggs in a bowl. Add the cubed butter and knead the dough. I use a mixer with hook attachments for this, but it can also be done by hand. Form a ball, wrap it in cling film, and refrigerate for an hour.

Step 2. Press half of the dough into the base of a baking tray lined with parchment paper. Preheat the oven to 175°C and partially bake it for 10 minutes.

Step 3. Wash the raspberries, dry them well, and transfer them to a bowl. Add the potato starch and shake to coat the fruit well. Place the raspberries on the partially baked base and sprinkle with sugar.

Step 4. Tear the remaining crumbly dough into pieces and place them on top. Preheat the oven to 175°C and bake for 35 minutes.

Step 5. I cut the finished cake into pieces and served it to my loved ones. It tastes best fresh after cooling. Enjoy!