Taste of this cake makes you to have some more and more and more...off course, chopped nuts make that feeling. But raspberries are refreshingly magnificent and give this cake a red fruity note.
- a cup full of sugar
- 12 tablespoons of sugar
- a cup full of chopped nuts
- a cup full of butter
- 6 eggs
- a cup full of raspberries
- 600 g of plain cookies
- 2 cups of raspberry juice
- a cup of whipped cream
Ingredients
Method
Mix the egg yolks with a cup of sugar, add a cup of butter and a cup of chopped nuts. Slowly add a cup of raspberries and gently stir. Dip every cookie into the raspberry juice and put it on the plate. Put the cream on cookies and arrange another row of cookies on it. Beat the egg whites with 12 table spoons of sugar and add a cup of whipped cream for topping.
