Description
Ooooooooochen lot of fresh tart berries, to be tender, juicy, slightly damp inside muffincake who eat well and on the day of preparation and after:)...
Ingredients
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Berry
300 g
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Flour
2 cup
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Chicken egg
2 piece
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Sour cream
1 cup
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Sugar
0.66 cup
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Butter
170 g
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Cognac
1 Tbsp
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Leavening agent
1 Tbsp
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Salt
0.5 tsp
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Vanilla
Cooking
Mix the flour, baking powder and salt.
Beat eggs with sugar, butter, sour cream, vanilla.
Pour the egg mixture into the flour and gently mix it up with a spoon, until a homogeneous dough
Berries wash, drain the juice, dry, lightly sprinkle with flour.
Add raspberries and brandy in the dough, mix gently.
The dough is put in molds (I put inside the paper molds, then oil, grease unnecessary), with a greased bottom.
Bake in a preheated 200C oven for 25-30 minutes (until done, which should come out clean). Ready muffincake sprinkle with powdered sugar. Bon appetit!!!
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