Wednesday, 17 May 2017

A Cake with Homemade Raspberry Sauce

For the cake

4 eggs
200 g butter
3/4 cup sugar
2 cups flour
1 TB baking powder
1 Ts vanilla
Pinch of salt


- Beat the butter, sugar until they become fluffy.
- Add the  eggs one at a time and add the vanilla with the last egg. Beat until the mixture becomes fluffy and light.
- Sift the flour, pinch of salt & baking powder together. Add them to the eggs mixture.
- Fold them with a spatula until they compound well.
- Turn the mixture into a suitable  lined pan.
- Bake the cake for about 40 minutes. Try to check it with a wooden squawker.
- Let the cake set for 5 minutes and then turn it on a wiring rack until it is cooled down completely.
- Slice the cake into two parts and leave it aside.


- Beat one cup of fresh cream with a half cup of sifted confectionery sugar with some vanilla until it becomes stiff and hard. Use it onto half of the cake and to decorate the surface of the cake.
- Reserve some for decorating the plate.

Raspberry Sauce

1 kg. fresh raspberry. Not washed. Only pick the good ones.
750 g sugar
1 TBL lemon juice if necessary 


- Boil the raspberry and sugar until it becomes a little bit thick. If the raspberry is sore do not add lemon juice. 

- Cool down and then put some on the cream in the middle of the cake and use some for decoration your cake.

Look at the picture. 

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