For the raspberry ring cake, first preheat the oven to 175 °C top/bottom heat or 150 °C convection oven. Grease a cake pan and sprinkle with breadcrumbs.
Mix sugar, butter, vanilla sugar and lemon zest until creamy. Fold in eggs one by one. Stir in rum as well.
Combine flour, cornstarch and baking powder and fold in. Pour 1/4 of the batter into the cake pan. Dust berries with a little flour and gently fold into remaining batter. Also pour into the mold and smooth out. Bake in the oven for about 50 minutes.
Remove and let rest in the pan for about 15 minutes. Only then turn out onto a cooling rack and let cool completely. Serve the raspberry ring cake sprinkled with powdered sugar.
Preparation Tip:
The recipe for raspberry bundt cake can also be prepared with other berries.
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