How to make
In a large bowl, put the eggs, sugar and Philadelphia cheese. Beat the products for 5 minutes with a wire whisk. In another bowl, mix the flour, baking powder and coarsely chopped almonds.
Gradually add the dry ingredients to the egg mixture, by stirring with a wooden spoon.
Melt the butter, wait about 5 minutes for it to cool and pour it in a thin stream into the resulting mixture.
Put the raspberries in the colander. Sprinkle them with flour and shake them so that it sticks to them. Add them into the bowl, by mixing very carefully, so they don't become mushy.
Line a detachable cake tin tin (9.5″ (24 cm)) with baking paper. Pour the mixture and level it out.
Bake raspberry cake at 340°F (170°C) in a preheated oven with a fan for about 35 minutes. Check it with a wooden skewer to see if it is fully baked.
If it comes out dry, it's ready. Remove the cake from the oven, remove it from the ring and cool it on a wire rack.
Prepare the glaze in the following way:
Pour the cream into a pot, add the sugar, honey and butter. Put it on moderate heat and stir, until the mixture aquires a nice caramel color. This takes about 20 minutes.
Remove the pot from the heat, wait 10 minutes for it to cool and pour it over the raspberry cake.
Garnish it with raspberries!
My tip is for you to make this gorgeous Raspberry Cake with Honey Glaze!
Enjoy!
