Donut cake

Ingredients

For the cake:

• 190 g flour
• 150 g sugar
• 150 g butter
• 1 tsp baking powder
• 1 sachet vanilla sugar
• 5 eggs
• 1 pinch of salt
• 20 raspberries
• 1 tbsp flour

For the pink glaze:

• 25 ml milk (25 g)
• 170 g icing sugar
• food coloring

For decoration:

• sugar pearls (or sprinkles)

Materials

• Savarin mold
• Piping bag (optional)

Preparation

• Combine the flour, salt, sugar, vanilla sugar, and eggs.
• Melt the butter and add it to the mixture.
  
• Pour 2/3 of the batter into the greased mold. Dust the raspberries with flour (to prevent them from sinking), and arrange them on the batter. Cover with the remaining batter.
• Bake for 40 minutes at 320°F (160°C). Allow to cool completely before removing from the mold.
  
• Mix the icing sugar with the milk. Add a few drops of food coloring to achieve the desired color.
• Using a piping bag (or a container with a spout), drizzle the icing over the cake as you turn it.
  
• The icing will gradually spread over the cake. Feel free to add more in certain areas to create a nice drip effect. Be cautious, as the icing can run; stop occasionally to avoid overdoing it.
• Sprinkle the cake with typical donut decorations, such as sprinkles or sugar pearls. Let it rest for 10 minutes.
  
• And there you have it, your donut cake is ready!

Observations

Raspberries: You can replace them with other berries or omit them entirely.

Questions

Photos of members who cooked this recipe