Curd Cake with Raspberries

For the curd cake with raspberries, butter a cake springform pan. For the dough, knead flour, butter, 100 g sugar and 1 egg with a pinch of salt. Divide the dough into two halves. Roll out one half of the dough on a floured work surface to the size of the springform pan (26 cm ø) and line the bottom of the pan with it. Roll out the second half of the dough until it is rather thick (about 4 cm) and line the sides of the pan with it.

Sprinkle the dough base with coconut and spread the raspberries on top.

For the curd mixture, beat the eggs and sugar until creamy. Fold in the curd, cream and custard powder and empty the mixture onto the raspberries.

Bake the cake in the preheated oven at 200 °C for 40-45 minutes. Remove the curd cake with raspberries and spread with apricot pastry or warmed apricot jam.

Preparation Tip:

Following this recipe for curd cake with raspberries, you can also prepare a delicious apricot cake.

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