Raspberry cookie cake

Step 1/6

• 25 g butter
• 15 g sugar
• ⅜ 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

• 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

• 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

• 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

• 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

• 12½ g butter cookies

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

Enjoy your meal!