Baking with Stella 🧁
Recipe of the Day: Raspberry Vanilla Cake
This cake is my brother-in-law's absolute favorite. I generally haven't met anybody who was not fond of this creamy and fruity dessert.
Check out the recipe below or click on more recipes.
Ingredients
For the shortcrust pastry:
- 250g flour
- 125g sugar
- 125g unsalted butter
- 1 free-range egg
- 1 pck. vanilla sugar
- ½ pck. baking powder
- 2 pck. vanilla pudding powder
- 500ml milk
- 150g sour cream
- 150g créme fraîche
- ½ tbsp. lemon juice
- 200g powdered sugar
- 500g frozen raspberries
- 1 pck. red cake glaze (optional)
Instructions
First prepare the filling, because it has to cool down: Boil the two packets of vanilla pudding powder with 500 ml of
milk and let it cool while stirring constantly. Then add the sour cream, créme fraîche and the lemon juice. Stir with a
whisk until smooth. Finally, fold in the powdered sugar.
Quickly form a smooth, pliable dough from the ingredients for the shortcrust pastry. Roll or press a bottom with a rim into a 26 springform pan. Pour the filling into the form and smooth it out a bit. Then spread the frozen raspberries on top.
Bake in the oven at 175 degrees celsius for approx. 45 - 60 minutes on the middle shelf. While still hot, spread the cake glaze, mixed as directed, over the baked cake. Cool immediately!
Enjoy! 🍰
Quickly form a smooth, pliable dough from the ingredients for the shortcrust pastry. Roll or press a bottom with a rim into a 26 springform pan. Pour the filling into the form and smooth it out a bit. Then spread the frozen raspberries on top.
Bake in the oven at 175 degrees celsius for approx. 45 - 60 minutes on the middle shelf. While still hot, spread the cake glaze, mixed as directed, over the baked cake. Cool immediately!
Enjoy! 🍰