Recipe for Raspberry Cake

In a mixing bowl, blend the clarified butter, olive oil, and almond or hazelnut puree with brown sugar. The mixture should double in volume. Blend the preparation well. The dough should be thick and smooth.

Add one egg at a time, mixing between each addition. Add the plant-based cream, flour, barley cream or cornstarch, baking powder, and a pinch of salt.

Chop the chocolate with raspberries and add to the mixture. Mix. Set aside.

Preheat the fan oven to 150°C or to 170°C without ventilation. Prepare 8-10 small individual tartlet molds.

To finish, distribute the batter into the molds. Place three raspberries in the center of each cake. Bake for 15 to 20 minutes, depending on your oven.