Otto's favorite raspberry cake
My oldest child came up with the idea for this lovely cake with raspberries and cream. And I'm so happy he did, it's delicious!
- 2 eggs
- 3/4 cup (around 2 dl) sugar
- 1 stick of butter or margarine (around 50 g)
- 1/2 cup (around 1 dl) milk or water
- 1 1/4 cups (3 dl) wheat flour
- 1 1/2 tsp baking powder
- 2 tsp vanilla sugar
- 1 1/4 cups (3 dl) whipped cream
- 3 tbsp blackcurrant jam
- 1 1/4 cups (3 dl) raspberries
- raspberries to garnish the cake
This is my son Otto's favorite treat, raspberry cake. I always make it for his birthday and try to put away some berries in the freezer for this particular occasion.
Whisk the sugar and eggs until fluffy.
Melt the butter in a pot and add milk. Bring to a boil.
Pour the butter and milk into the egg batter.
Add flour, baking powder and vanilla sugar.
Whisk until smooth.
Grease and sprinkle crumbs on a cake pan and add the batter.
Bake in 340 degrees (175 degrees Celsius) for 35-40 minutes.
Wrap the cake in a towel and let it rest until the following morning, it will be easier to cut it by then. When it's time, cut the cake into three horizontal slices. I usually don't remove the crust but I often even out the top of the cake.
Whisk cream and mix it with jam.
Mash ripe raspberries.
Spread the raspberry batter on a slice of cake, put another slice on top, cover it in raspberries and do the same for the last slice.
Add the cream and spread it all over the cake.
Garnish with raspberries, you can use frozen ones if you want.
Let the raspberry cake rest for a few hours before you eat it, this will make it nice and juicy. Put the raspberries on top shortly before serving the cake.
Recipe: Sara Bäckmo
Photo: Maria Fors Östberg