Set the oven to 175 °C (347 °F)
Brown the butter to a golden and caramel color. Add the cardamom and let cool.
Assemble the Assistent with the beater bowl and cookie whisks.
Make oatmeal: Start by whisking all the ingredients into a crumbly and batter with the help of your kitchen assistent. Add all ingredients and whisk for 3-5 minutes on medium speed.
Make the raspberry cake: Add eggs, sugar and brown sugar and whisk on a medium speed, preferably for 10 minutes.
Add flour, vanilla sugar and baking powder.
Add the cardamom butter and whisk on low speed for 2-3 minutes until everything is blended.
Pour the batter into a baking pan that is about 35x25 cm, add the raspberries and sprinkle the oatmeal batter on top.
Bake the cake in the lower part of the oven for 20 - 25 minutes. Take out the cake and let cool, cut into portion pieces.
Serve with lightly whipped cream seasoned with a little vanilla.
Follow these steps
- 60 g oatmeal
- 140 g flour
- 45 g sugar
- 100 g cold butter (diced)
- 1 tbsp light syrup
- 1/2 tsp baking powder
- 100 g brown butter
- 1/2 tbsp cardamom
- 4 eggs
- 180 g sugar
- 75 g soft brown sugar
- 280 g flour
- 1 tbsp vanilla sugar
- 1 tsp baking powder
- 150 -200 g fresh raspberries
- Whipped cream, flavored with vanilla sugar
- Fresh raspberries