Raspberry cookie cake

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ellylicious

ellylicious

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Difficulty

Medium 👍
30
min.
Preparation
20
min.
Baking
60
min.
Resting

Ingredients

Servings:-16+
200 g butter
120 g sugar
eggs
15 g baking powder
200 g flour
500 g frozen raspberries
37 g vanilla custard powder
300 ml water
400 ml heavy cream
16 g cream of tartar
100 g butter cookies
Metric
Imperial

Utensils

  • oven
  • bowl
  • hand mixer with beaters
  • baking pan (28-cm/11-in- x 28-cm/11-in.)
  • parchment paper
  • pot
  • whisk
  • rubber spatula

Nutrition per serving

Cal
306
Protein
4g
Fat
20g
Carb
26g

Step 1/6

Preheat the oven to 170°C/340°F. Cream the butter and the sugar together in a bowl. Add eggs one-by-one.
  • 200 butter
  • 120 sugar
  • 3 eggs
  • oven
  • bowl
  • hand mixer with beaters

Preheat the oven to 170°C/340°F. Cream the butter and the sugar together in a bowl. Add eggs one-by-one.

Step 2/6

Mix the baking powder and the flour in a separate bowl, then combine with the butter mixture. Transfer the batter to a parchment-lined baking pan. Bake at 170°C/340°F for approx. 20 min, then set aside to cool.
  • 15 baking powder
  • 200 flour
  • baking pan (28-cm/11-in- x 28-cm/11-in.)
  • bowl
  • parchment paper

Mix the baking powder and the flour in a separate bowl, then combine with the butter mixture. Transfer the batter to a parchment-lined baking pan. Bake at 170°C/340°F for approx. 20 min, then set aside to cool.

Step 3/6

Defrost the frozen raspberries, and collect their juices. Mix with the custard powder.
  • 500 frozen raspberries
  • 37 vanilla custard powder

Defrost the frozen raspberries, and collect their juices. Mix with the custard powder.

Step 4/6

Bring the water to a boil. Pour the raspberry juice-custard mix into the boiling water and whisk vigorously. Take the pot off the heat. Add the thawed raspberries. Set aside to cool down.
  • 300 ml water
  • pot
  • whisk

Bring the water to a boil. Pour the raspberry juice-custard mix into the boiling water and whisk vigorously. Take the pot off the heat. Add the thawed raspberries. Set aside to cool down.

Step 5/6

Beat the heavy cream and the cream of tartar to stiff peaks. Spread the raspberry custard over the cooled cake base. Then add the whipped cream on top.
  • 400 ml heavy cream
  • 16 cream of tartar
  • bowl
  • rubber spatula

Beat the heavy cream and the cream of tartar to stiff peaks. Spread the raspberry custard over the cooled cake base. Then add the whipped cream on top.

Step 6/6

Neatly place the cookies on top of the whipped cream layer. Refrigerate and enjoy!
  • 100 butter cookies

Neatly place the cookies on top of the whipped cream layer. Refrigerate and enjoy!