Made in a loaf tin; I did slice in half and put cream and raspberries in middle
70 g butter (melted)
4 Tbsp sugar
220 g plain flour
1 tbsp vanilla extract
2 eggs
60 ml
Advocaat
2 tsp baking
powder
150 g
raspberries (fresh or defrozen)
Icing
2 tbsp Advocaat
4 tbsp
powdered sugar
1. Beat eggs with sugar until it makes
fluffy foam. Add butter and mix. Then add the sifted flour with baking powder.
Add eggnog and vanilla extract. Mix thoroughly.
2. Line the form with baking paper or
grease it with butter and sprinkle with breadcrumbs. Put the first portion of
the batter. Sprinkle with half of the raspberries, cover with the second
portion of batter, sprinkle with the rest of the raspberries and cover with the
rest of the batter. Put the cake in a preheated oven at 347 °F and bake for 30 minutes. After 10
minutes, remove from the oven and wait for it to cool.
3. Prepare the icing. Mix Advocaat with the tablespoons of powdered sugar. Mix thoroughly and pour over
the cooled cake
