As you know, it’s raspberry season! So I continued making healthy deserts with it. Here I made a [low sugar] [wholemeal] 4-layer cake.

Ingredients for the cake:

400 g Wholemeal flour

1 tsp salt

3 tsp baking powder

5 eggs

150 g brown sugar

250 ml buttermilk

100 g melted butter

Ingredients for the filling:

4 cups sour-cream

4 tbsp brown sugar

2 cups raspberries

Cooking method:

Preheat the oven to 180-200 C. Grease and dust 2 cake pans. Mix together flour, salt and baking powder, set aside. Mix together eggs, buttermilk, melted butter. Gently fold in the dry mixture into the wet, do not overmix. Divide evenly between the pans and bake for about 10 min. Let it cool, then slice the cakes to get 4 layers in total. Mix sour-cream with sugar. Layer the cake, filling it with sour-cream and raspberries between the layers. It’s better to make a “naked cake”, because sour-cream wouldn’t stick to the sides of the cake. Let the cake refrigerate for a few hours, or overnight. Enjoy with a cup of tea!