Loaf filled with cream and raspberries

INSTRUCTIONS

• 1
  First, preheat the oven to 170 °C and prepare a loaf pan, lining it with baking paper. Crack 4 eggs into a large bowl, add honey, and whisk with an electric mixer on high speed for 2–3 minutes until foamy.
• 2
  Once the mixture is whisked, slowly pour in 50 ml of oil while continuously whisking. Then add 150 g of sour cream and lemon zest. Mix, then sift the flour with baking powder into the bowl. Using a wooden spoon, mix into a smooth batter, then pour it into the pan.
• 3
  Place the pan with the batter into the oven and bake for 25–30 minutes at 165–170 °C. After baking, remove and let cool for 1 hour.
• 4
  Meanwhile, prepare the filling: In a medium bowl, mix the cream cheese with the remaining sour cream and honey, and finally, carefully fold in the raspberries into this mixture.
• 5
  From the cooled loaf, cut out a rectangle with a knife to a depth of approximately 2 cm, about 1 cm from the edge of the loaf. Spread the prepared filling into the created space and crumble the scooped-out part on top. Then let it rest for 30 minutes.
• 6
  Finally, slice the loaf into desired portions and serve.