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Preheat the oven at 180°C.
Put the raspberries in the moulds.
In a bowl, whisk the egg with the sugar until the mixture whitens.
Add the flour, the liquid vanilla and mix again.
Melt the butter a few seconds in the microwave and add in the milk. Pour this mixture into the bowl. Mix to obtain a smooth dough.
Cover the raspberries with the dough up to 5mm to the top.
Put in the oven for 20 minutes.
Best tip: prick with a knife to test if it is ready (the blade must come out clean but wet).
That’s it, unmoulded or not (the choice is yours!) your sweet cakes can easily fit in your MB Original lunch box, for a treat of sweetness, wherever you want!