Whipped cream and red fruit are a match made in heaven. Make everyone happy with a slice of this homemade cake with whipped cream and raspberries.
Ingredients
For the cake:
200 g unsalted butter, soft
200 g caster sugar
1 packet of vanilla–flavored sugar
zest of 2 lemons
5 eggs
300 g self–raising flour
Pinch of coarse sea salt
1 tbsp icing sugar
For the topping:
3 dl milk
2 dl sweet condensed milk
2 dl buttermilk
1 packet of vanilla–flavored sugar
250 g raspberries
55 g jam sugar
3 dl cream
1 tbsp vanilla sugar
Recipe
Make the cake:
Preheat the oven to 160 C.
Cover a springform pan with a diameter of 30 cm with a sheet of baking paper.
Mix the butter together with coarse sea salt, sugar and vanilla sugar until smooth and creamy.
Add the lemon zest to the batter. Add the eggs one by one to the batter and mix until smooth. Sift the self–raising flour into the batter and mix again.
Bake the cake in a preheated oven for 45 to 50 minutes. Check with a skewer whether the cake is done: if no wet dough sticks to the skewer, it is done.
Remove the cake from the spring form and let it cool completely.
Make the topping:
Mix the milk, condensed milk, buttermilk and the sachet of vanilla sugar carefully. Pour over the cake and let it steep in the fridge for about 2 hours.
Keep a few raspberries aside for finishing and put the rest in a saucepan with the jam sugar. Cook for a few minutes so that the fruit becomes soft and viscous. Set aside for a while and let cool.
In the meantime, whisk the cream half with a spoonful of vanilla sugar and set aside for a while.
Finish:
Spread the raspberry jam on the cake and spoon the cream over it.
Cut the rest of the raspberries in half and finish the cake. Dust with some icing sugar and serve immediately.
Cake with Whipped Cream and Raspberries
Ingredients
200 g unsalted butter, soft 200 g caster sugar 1 packet of vanilla–flavored sugar zest of 2 lemons 5 eggs 300 g self–raising flour Pinch of coarse sea salt 1 tbsp icing sugar
