Raspberry cake Recipe

Name: Raspberry cake
Prep time: 55 min
Cook time: 40 min
Total time: 95 min
Yield: 8
Cuisine: Korean
Ingredients: 155g Egg; 110g Sugar; 10g Corn syrup; 2g Vanilla extract; 100g Cake flour; 28g Melted unsalted butter; 45g Milk; Whipped raspberry cream:400g whipping cream; 80g raspberry jam; ; Raspberry jam; Sugar syrup

Cooking TreePublished: 2022-10-03 Updated: 2022-09-3001.9K views

The raspberry cake is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made a raspberry whipped cream cake decorated with pretty raspberries~
I think the point of this cake is that the raspberries are turned upside down and decorated with raspberry jam in the center~*^__^*

put raspberry jam in the cream instead of sugar and sanded it halfway through, so it was full of raspberry flavor and taste.

This time, I used 4 sheets to make it a little taller, but I think it’s good because the cross-section looks delicious and gives a feeling of richness~

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Raspberry cake

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Rating: 5.0/5
( 51 voted )

Serves: 8 Prep Time: 55 Minutes Cooking Time: 40 Minutes 40 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

155g Egg

110g Sugar

10g Corn syrup

2g Vanilla extract

100g Cake flour

28g Melted unsalted butter

45g Milk

Whipped raspberry cream:

400g whipping cream

80g raspberry jam

Raspberry jam

Sugar syrup

Instructions

In a pot of hot water, place a bowl of eggs, sugar, starch syrup, and vanilla extract in it, raise the temperature to 40 degrees while stirring, remove it from the pot, and whip it with a hand mixer until rich ivory-colored bubbles form.

Sift the soft flour and mix, then add a little of the batter to the melted butter and milk (50-60 degrees) and mix.

Put the mixed dough into the main dough, mix, pour into a 15cm oven pan, remove air bubbles, and bake in an oven preheated to 170 degrees for about 40 minutes. After cooling, cut off the top and cut into 4 pieces.

Put a sheet on a rotating board, sprinkle sugar syrup and cream, put raspberry jam on it, flatten it, and put another sheet on it. Repeat 2 more times.

Smooth the cream on the top and sides, squeeze the whipped cream, and decorate with raspberries.

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