Raspberry mini cakes

For 8 people

250 g flour
3 eggs
140 g sugar
150 g butter
1 pinch of vanilla
½ Package baking powder
4 tablespoons milk or fruit juice
Abrasion of 1 lemon
approx. 200 g fresh raspberries

Beat the eggs with the sugar, vanilla, milk (or fruit juice) and lemon zest, add the soft butter and stir until creamy.
Fold in the flour and baking powder.
Make small moulds on the baking tray and place some raspberries in them. Pour a tablespoon of the dough over it and cover with more raspberries. Bake in the oven preheated to 180° hot air for about 20 minutes until golden brown.

TIP: The cakes also taste delicious with other berries.