A rich traditional butter cake and spices with a layer of blackberry jam.
Learn more about Daniela De Tagle
Ingredients12 portions
Preparation
Preheats the oven to 180 degrees Celsius.
To prepare the cake begin by greasing two refractory circular baking of approx. 20 cm and place a waxed paper base. Cover the refractories with vegetable spray and the flour spoonful.
In an electric mixer beat the sugar, butter and vanilla for 5 minutes. Add the eggs and continue beating.
In a deep bowl mix flour, baking powder and salt. Pour this mixture into the butter mixture and beat for 3-4 minutes. Add the milk to the mixture and beat for 2-3 more minutes.
Pour the mixture in the two refractories and bake for 18-20 minutes or until a toothpick comes out clean. Remove from the oven and allow the cakes to cool 10 minutes before unmolding.
Unmold and allow the cakes to cool for 15 more minutes.
Place 1 cake on a cake base and with a knife place a layer of blackberry jam on top, cover with the other cake.
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