Why "dessert"? Because it is best eaten warm and its consistence resembles pudding a bit... Theoretically other cakes are eaten at the end of a meal as well, but I am able to have them after, before, and sometimes if more and more rarely- instead:-)
By the way, instead of raspberries you may use blackberries or currants.
"Raspberry cake"
- 3 eggs
- 1/3 glass brown or white sugar
- 1.5 glass milk
- 1/2 glass yogurt
- 1/2 glass wheat flour
- 1/2 kilo raspberries
Preheat the oven to 180-190 C. Line a small baking tray with baking paper. It is fairly important as the cake will be slightly liquid.
Blend eggs wit sugar in a pot. In the other blend milk, yogurt, and flour. Add the fruit, stir.
Pour the fruit mixture into the tin and pour the egg mix on top. Bake for circa 40 minutes with a fan so that the crust does not burn.
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