Raspberry cake with curdled milk recipe

Raspberry Cake with Curdled Milk recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Raspberry Cake with Curdled Milk recipe is a delightful dessert that combines the sweetness of raspberries with the tanginess of curdled milk. The cake is moist and fluffy, with a burst of fruity flavor in every bite. It's a perfect treat for any occasion, whether you're hosting a dinner party or simply want to indulge in a homemade dessert. The combination of raspberries and curdled milk creates a unique and delicious taste that will leave you craving for more.

Keywords: raspberry cake, curdled milk, dessert, homemade, fruity flavor.

Raspberry cake with curdled milk recipe details

Raspberry cake with curdled milk recipe, recipe Rating: 4.7
Number of votes:118 

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