Babka with raspberries and Advocaat

Babka with raspberries and egg liqueur

Babka with raspberries and Advocaat is a delectable twist on the classic babka cake. This moist and fluffy cake is bursting with the juicy goodness of raspberries and the rich, creamy flavor of Advocaat, making it the perfect dessert for any occasion. The combination of the fruity sweetness and smooth texture of the Advocaat adds an extra layer of depth to the cake, making it truly irresistible.

With its vibrant color and heavenly taste, this babka is sure to be a crowd-pleaser. The recipe for this delightful dessert is simple and straightforward, allowing you to enjoy this delicious treat in no time. Whether you are a seasoned baker or a novice in the kitchen, this Babka with raspberries and Advocaat is a must-try recipe that is sure to impress your family and friends.

Raspberries and Advocaat Babka Cake

Sweet and moist Babka cake. You must try this cake!
5 from 2 votes
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Prep Time 10 minutes
Baking 40 minutes
Total Time 50 minutes
Course Desserts
Cuisine Polish
Servings 20 portions
Calories 272 kcal

Cake with Raspberries and Egg Liqueur Recipe

Ingredients
 
 

Cake

  • 200 g butter (melted)
  • 210 g sugar
  • 310 g wheat flour
  • 150 g starch
  • 12 g vanilla sugar (or 1 tbsp vanilla extract)
  • 4 eggs
  • 125 ml Advocaat
  • 2 tsp baking powder
  • 300 g raspberries (fresh or defrozen)

Icing

  • 6 tbsp Advocaat
  • 10 tbsp powdered sugar

Instructions
 

  • Beat eggs with sugar until it makes fluffy foam. Add butter and mix. Then add the sifted flours with baking powder. Add eggnog and vanilla extract. Mix thoroughly.
    200 g butter, 210 g sugar, 310 g wheat flour, 150 g starch, 12 g vanilla sugar, 4 eggs, 125 ml Advocaat, 2 tsp baking powder
  • Line the form with baking paper or grease it with butter and sprinkle with breadcrumbs. Put the first portion of the batter. Sprinkle with half of the raspberries, cover with the second portion of batter, sprinkle with the rest of the raspberries and cover with the rest of the batter.
    300 g raspberries
  • Put the cake in a preheated oven at Conventional Heating347 °F and bake for 40 minutes. After 40 minutes, remove from the oven and wait for it to cool.
  • Prepare the icing. Mix 6 tablespoons of Advocaat with 10 tablespoons of powdered sugar. Mix thoroughly and pour over the cooled cake. Enjoy your meal.
    6 tbsp Advocaat, 10 tbsp powdered sugar

Video

Watch how to make cake with raspberries and egg liqueur step by step video.
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Nutrition

Serving: 100gCalories: 453kcal (23%)Carbohydrates: 67g (22%)Protein: 7g (13%)Fat: 15g (23%)Saturated Fat: 8g (52%)Trans Fat: 1gCholesterol: 98mg (33%)Sodium: 105mg (5%)Potassium: 218mg (6%)Fiber: 3g (14%)Sugar: 35g (39%)Vitamin A: 515IU (10%)Vitamin C: 7mg (8%)Vitamin D: 1µg (3%)Vitamin E: 1mg (6%)Vitamin K: 3µg (3%)Calcium: 72mg (7%)Iron: 2mg (9%)Manganese: 0mg (17%)Zinc: 1mg (4%)Folic Acid: 40µg

Percent Daily Values are based on a 2,000 calorie diet

Have you made this recipe?Show it off and add a photo in the comments!
Easter Babka with fruits

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