Ingredients:

Sweet Raspberry Beirabaga
125 g butter
250 g of sugar
250 g flour
3 eggs

Preparation:

Beat the butter very well with the sugar until a whitish cream is obtained. Then the eggs are added one by one and finally the flour. It goes to the oven about 25 minutes with average temperature, in a form without a hole, previously anointed with butter and sprinkled with flour.

The cake is cut and cut horizontally, very carefully because it is still hot (it can be broken) and filled with BEIRABAGA raspberry jam.