Composition / ingredients
Step-by-step cooking
Step 1:
Prepare the ingredients.
Step 2:
Eggs need to be cooled, so it's better not to take them out of the refrigerator in advance.
Step 3:
Beat the eggs with sugar into a foam, just enough until the sugar is completely dissolved.
Step 4:
Take the butter out of the refrigerator in advance so that it is soft. Beat it together with the egg mixture.
Step 5:
Add the sifted flour mixed with baking powder to the mixture. We knead the dough, one should turn out to be homogeneous and of the consistency of thick sour cream.
Step 6:
Pour the dough into a greased multivark form.
Step 7:
We put raspberries on top. We put on the baking program for 50 minutes. When the readiness alarm sounds, do not open the lid of the slow cooker and let the pie stand in the form of 15 minutes.
Step 8:
Take the cake out of the mold, put it on a plate, decorate with raspberries and sprinkle with powdered sugar. We serve it to tea. It is delicious both hot and cold. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Raspberry - 42 kcal/100g
- Fresh frozen sweet raspberries - 50 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Baking powder - 79 kcal/100g
- Powdered sugar - 374 kcal/100g
- Chicken egg - 80 kcal/100g
