Raspberry cake with curdled milk recipe
Raspberry Cake with Curdled Milk recipe
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Ingredients
| For the dough: | |
| 300 g | flour |
| 3 tsp | baking powder |
| 200 g | sugar |
| 1 tsp | vanilla extract, 1-2 tsp |
| 1 | lemon, grated rind |
| 4 | eggs |
| 150 ml | oil |
| 150 ml | sparkling water |
| For the topping: | |
| 300 g | raspberries |
| 8 leaves | gelatin |
| 1 kg | curdled milk |
| 1 | lemon, juice |
| 75 g | sugar |
| 1 tsp | vanilla extract, 1-2 tsp |
| 500 g | single cream |
| For the glaze: | |
| 2 packet(s) | red jelly glaze |
| 500 ml | raspberry juice or apple juice |
| 30 g | sugar |
Instructions
For the dough:
Combine the flour with baking powder and sieve into a bowl. Mix with sugar, vanilla extract and lemon rind. Add in eggs, water and oil. Seal the bowl with a lid and shake strongly until well combined.
Spread the dough on a greased and floured high-rimmed baking tray. Bake in the preheated oven for approximately 20 minutes.
Transfer to a wire rack and allow the cake base to cool.
For the topping:
Divide the raspberries on the cake base. Soak the gelatin. In a bowl, mix the curdled milk with lemon juice, sugar and vanilla extract. Squeeze and dissolve the gelatin. Stir in some tablespoons of the curdled milk mixture, then combine with the remaining mixture. As soon as the mixture starts to set, whisk the single cream until stiff and fold in. Brush the cream on top of the raspberries and leave to stand in a cool place for 30 minutes.
For the glaze:
Prepare the jelly glaze with the raspberry juice and sugar. Immediately, still hot, divide on top of the cake, so that the cream is slightly dissolving and mixes nicely with the red jelly glaze.
Leave the cake in a cool place for another hour.
Preparation time:
ca. 25 min
Cooking / Baking Time:
ca. 30 min
Resting time:
ca. 1 hr 30 min
Grade of difficulty:
easy
Calories per portion:
n/a
Reference: Raspberry cake with curdled milk recipe
Recipe type: xarchivex
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