Soft cake with raspberries and pink pralines

Soft cake with raspberries and pink pralines

I prepared this raspberry and pink praline cake just a few days ago, and I was already looking forward to sharing it on this blog. It was impossible for me to wait. It must be said that we had a real crush on this delicious cake. And I know I will do it again very soon.
It is a soft almond cake, richly garnished with fresh raspberries and pink pralines. The marriage of the two could only work and work wonders. On one side there is the acidity of the fruit and on the other the sweetness of the candy. The two combine wonderfully in a pretty color.

It is again very simple to make. I would even say that it is unmissable. I hope that many of you will be seduced.

Soft cake with raspberries and pink pralines:

125g butter
100g blond sugar
3 eggs
1 tbsp white rum
130g flour
30g ground almonds
1 tsp baking powder
175 g of pink pralines
150g raspberries

Preheat the oven to 170°C.

Whisk the soft butter and sugar.
Add the eggs one at a time while whisking.
Add the rum.

Mix the flour, the almond powder and the baking powder and add them to the preparation.
Mix without insisting.

Soft cake with raspberries and pink pralines

Pour half of the batter into a 20/22 cm mold.
Spread the raspberries and most of the coarsely crushed pralines on top.
Cover with the rest of the dough and sprinkle the last pralines on top.

Bake for about 35/40 minutes.

Let cool before unmolding.
Store at room temperature overnight.

Soft cake with raspberries and pink pralines

To finish: my mold is made of silicone. if yours is not, remember to grease it.


I use whole pink pralines that I coarsely crush. Those that are already found in pieces are much less good.

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