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Raspberry cookie cake

Raspberry cookie cake

Based on 6 ratings
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ellylicious

ellylicious

Community member

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

Ingredients

2Servings
25 g
butter
15 g
sugar
eggs
1⅞ g
baking powder
25 g
flour
62½ g
frozen raspberries
4⅝ g
vanilla custard powder
37½ ml
water
50 ml
heavy cream
2 g
cream of tartar
12½ g
butter cookies
MetricImperial

Utensils

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

How-To Videos

See all
how-to-prepare-berries

How to prepare berries

how-to-cream-butter-and-sugar

How to cream butter and sugar

how-to-whip-cream

How to whip cream

Nutrition per serving

Cal306
Fat20 g
Protein4 g
Carb26 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.
    • 25 g butter
    • 15 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.
    • 1⅞ g baking powder
    • 25 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.
    • 62½ g frozen raspberries
    • 4⅝ 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.
    • 37½ 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.
    • 50 ml heavy cream
    • 2 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!
    • 12½ g butter cookies

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

  • Enjoy your meal!

    Raspberry cookie cake

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