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Vanilla cake with raspberries
- (1)
-
Preparation time:
3 h -
Difficulty:
-
Number of ingredients:
11
The vanilla raspberry cake will delight you with its sophisticated yet simple composition.
The soft sponge cake is wonderfully complemented by a rich vanilla cream enriched with real vanilla pods. The sweetness is balanced by raspberry jam, which adds a pleasant fruity freshness.
Its lightness makes it suitable for all tastes, from lovers of classic cakes to those who prefer less sweet desserts. It's easy enough to prepare without taking it all day, and the result is a true culinary masterpiece.
The BAM Vanilla Raspberry Cake Pack simplifies your preparation by hiding the essential ingredients you need to make the recipe. The vanilla custard mix makes it easy to prepare the vanilla custard. At the same time, the raspberry jam with over 50% raspberries and no added sugar adds freshness, and the vanilla pod adds the authentic taste of real Bourbon vanilla from Madagascar.
BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.
Ingredients:
Za:
For the biscuit:
- 4 eggs
- 120 g sugar
- 120 g flour
- 1 teaspoon baking powder
- BAM Vanilla pod
For the vanilla cream:
- 1 l of milk
- BAM Vanilla cream
- BAM Vanilla pod
For the cake topping:
- 150 g raspberry jam without added sugar
- 100 g fresh raspberries
- 20 g almond flakes
Instructions:
For the sponge cake:
1
Preheat the oven to 180 °C and line a baking tray with baking paper.
2
Separate the yolks and whites. Whisk the egg whites until stiff peaks form.
3
Mix the egg yolks with the sugar until light and frothy.
4
Gradually add the flour, baking powder and BAM Vanilla Pod. Finally, gently fold in the egg whites.
5
Pour the mixture into the baking tray and bake for about 20-25 minutes. Cool after baking.
For the vanilla cream:
1
Gradually addthe Vanilla Cream mixture to 1 l of milk and mix well with a whisk.
2
Leave the mixture to rest for 3 minutes, then stir again until you get the desired consistency of vanilla cream. You can add more or less milk if necessary (depending on the desired texture), or add a BAM vanilla pod for a more intense flavour.
3
Transfer the mixture into suitable moulds and place in the fridge for at least 2 hours or in the freezer for at least 40 minutes.
To assemble the cake:
1
Cut the cooled sponge cake into two equal layers.
2
Spread the bottom with BAM Raspberry Jam and then add a layer of vanilla cream.
3
Cover with a second layer of sponge cake and repeat the process.
4
Spread the remaining cream over the top and sides of the cake.
5
Garnish with fresh raspberries and almond leaves. Chill the cake for at least 2 hours before serving.
Discount on products used in the recipe - 10%:
-0,00 €
Total:
0,00 €0,00 €
-10%
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