Raspberry Cream Cake
- 3 large eggs
- 375ml (1 1/2 cups) heavy cream, for whipped cream
- 190g (1 1/2 cups or 6.7 oz) granulated sugar
- 315g (2 1/2 cups or 11.1 oz) all-purpose flour
- 150g (5.3 oz or 1/2 cup) unsalted butter, softened
- 150g (5.3 oz or 1/2 cup) almond paste
- 7.5ml (1 1/2 teaspoons) vanilla sugar
- 2.5ml (1/2 teaspoon) ground cardamom
- Salt, to taste
- 250g (8.8 oz or 1 cup) fresh raspberries, for garnish
- Confectioners' sugar, for dusting
1. Preheat your oven to 175°C (350°F).
2. Combine the softened butter, granulated sugar, and eggs in a large mixing bowl. Beat the mixture until it becomes light and fluffy.
3. In a separate bowl, whisk together the flour, almond paste, and a pinch of salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until a smooth batter forms.
5. Pour the batter into a 23cm (9-inch) springform pan that has been greased and floured. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cake to cool completely in the pan before transferring it to a wire rack to cool further.
7. Once the cake is completely cool, whip the heavy cream until stiff peaks form.
8. Spread the whipped cream over the top of the cake, then garnish with fresh raspberries and a sprinkle of confectioners' sugar.
- springform pan
- mixing bowls
- whisk
- rubber spatula
- wire rack
Leave a Comment
Thank you for your comment! It has been submitted and is awaiting review.