Recipes with Raspberry jam

Raspberry Pie

The oven is set at 180 °. The bottom of the mold is lubricated with butter and sprinkled with raspberries. The eggs are divided into flowers and white. Whites whip stiff with salt. Plums and sugar are stirred together until the sugar is completely dissolved

The really real truffle balls

All ingredients are mixed ... and as it depends on how much chocolate cake you have left, it can be difficult to indicate how much of the other ingredients are. Therefore, this recipe is especially good as it requires that it tastes really good during the whol

Marbled with raspberries

Whip egg and sugar airy. Mix the two kinds of flour with baking soda and turn it into the dough. Pour the dough into a greased and rasped shape, about 22 cm in diameter. Bake on the middle shelf at 175 degrees for about 30 minutes. Turn the cake out and let it

Kristina Pie

Prepare the chocolates after instructions on the package. Put the bottom layer of cake on a layer of cake and wide raspberry juice over. Cover with the next layer of cake and chocolate fry and put the last bottom over. Whip the cream stiff and spread it over t

Hindbærærte 02

Stir fat and sugar white and airy. Add the egg and stir strongly. Mix flour and baking soda. Stir this in the egg mixture. Brush a round shape, about 22 cm in diameter, with melted fat. Sprinkle with raspberries. Shake the mold so excess rasp sprinkles off. Wi

Gyldendal's raspberry cake

Stir the softened butter with sugar until it is light and smooth. Share the eggs, whites in a bowl. Stir the flowers in the dough one at a time. Stir well between each. Mix flour and baking soda together, seal it and stir it alternately with milk. Pour the dou

Baked apple cake with cinnamon

Dough: Mel is sifted into a dish and the butter crumbles in it. Add sugar as well as cinnamon and garnish the dough with the egg that is easily mashed with a fork. Let the dough rest for 30 minutes. The dough is rolled out to fit a refractory dish of 16x26

Stockholm Cakes

Stir fat and sugar. Add egg yolk and vanilla sugar. Stir flour in the dough until it is smooth. Form the dough for 2 rolls, about 2½ cm in diameter and about 28 cm long. Roll the rolls into almonds or nuts. Let the rods rest in the refrigerator for ½-1 hour. C