Raspberry cookie cake

Based on 5 ratings

ellylicious

Community Member

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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
4 g
Fat
20 g
Carb
26 g
  • 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 g butter
    • 120 g sugar
    • 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 g baking powder
    • 200 g 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 g frozen raspberries
    • 37 g 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 g 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 g butter cookies

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