Celebration Raspberry Cake


By Feli Chic'Cuisine

After I've served this cake, guests never leave my house without requesting the recipe. The sweetness of the butter-cream sauce balance with cake's sponge raspberry.


Ingredients;

Serves 8


For the Cake

  • 3 tablespoons butter, softened

  • 1 cup sugar

  • 1 cup evaporated milk

  • 2 cups all-purpose flour

  • 3 teaspoons baking powder

  • 1/2 tsp salt

  • 3 cups raspberry, divided 


For the Butter Cream Sauce

  • 250g mascarpone

  • 4 tablespoons cappuccino powder

  • 125ml heavy cream, whipped

  • 1 envelope unflavoured gelatin





Method


TO MAKE THE CAKE


1. Preheat oven to 180°C (350°F). Grease and line with parchment paper a 9-in. (23-25 cm) square baking pan.​

​

2. In a large bowl, cream butter and sugar until light and fluffy; add milk. Combine the flour, baking powder and salt. Gradually add to creamed mixture. Stir in 1 cup raspberry, halved.


​3. In a square baking pan, spread 2 cups of raspberry to coat bottom of cake pan. Pour the mixture and bake for 40-45 minutes or until it springs back when lightly pressed in the center. Cool on a wire rack.


​TO MAKE THE BUTTER-CREAM SAUCE


4. Melt butter in a saucepan. Stir in the sugar and cream. Bring to a boil. Remove from the heat and stir in vanilla. Serve warm with cake.

​


Celebration Raspberry Cake
“All the world is birthday cake, so take a piece, but not too much" George Harrison​​​

       ''Sugar and Spice and

           other Things Nice''

Don't Miss Out

  • Black Facebook Icon
  • Black Twitter Icon
  • Black Pinterest Icon
  • Black Instagram Icon

©2012-2020 by Feli Chic'Cuisine. Created with Wix.com