Raspberry Pie with Cheese FrostingCourse: Pies
300 gr of flour
2 teaspoons of baking powder
125 gr of butter
225 gr of sugar
the zest of a lemon
½ tablespoon of vanilla flavoring
2 large eggs (at room temperature)
125 gr yogurt
200 gr of raspberries
some mint leaves to decorate
- For the frosting:
50 gr of butter (at room temperature)
125 gr of cold cream cheese
300 gr of icing sugar
Place the raspberries (200 gr) in a bowl, add 2 tablespoons of flour and mix. Reservation.
Put the rest of the flour, a pinch of salt and the chemical yeast in a bowl. Mix everything.
Put the butter (at room temperature) and the sugar in another container and mix them. Add the lemon zest and vanilla flavor and continue mixing. Add the eggs one by one while continuing to beat. Add this mixture to the flour bowl and add the yogurt . Beat everything well until you have a homogeneous mass.
Brush a rectangular pan with a little butter and flour. Pour a third of the dough and then add half of the raspberries with flour. Pour another third of the dough and add the rest of the raspberries. To finish, cover with the remaining dough.
Bake the cake in the oven preheated to 180ºC for approximately 60 minutes, until the cake is done (If you see that the surface is doing too much, you can cover it with aluminum foil). Remove from the oven and let it rest for about 15 minutes. Unmold and let it cool completely on a wire rack.
To make the cream cheese frosting, put the icing sugar and butter in a bowl (at room temperature) and beat until well mixed. Add all the cream cheese and continue beating for a few minutes until you get a light and fluffy frosting .
Pour the icing over the cake until it is covered. Decorate with some raspberries and some mint leaves and let it rest for at least 10 minutes before serving.
To find out if the cake has finished baking, insert the tip of a knife. If it comes out clean, it is well baked, but if something stained comes out, you should leave it a few more minutes.