John Myers
Raspberry and Vanilla Slices
The perfect raspberry and vanilla slices recipe with a picture and simple step-by-step instructions.
- 750 g Frozen raspberries
- 300 g Sugar
- 4 Pc. Eggs
- 3 tbsp Vanilla sugar
- 100 g Flour
- 2 tsp Baking powder
- 4 packet Custard powder
- 500 ml Milk
- 400 g Cream
- 2 packet Cream stiffener
- 150 g Shortbread
- 200 g Dark chocolate couverture
- Sprinkle the raspberries with 100 g sugar, let it steep. Stir the eggs until creamy, pour in 200 g sugar and 1 tbsp vanilla sugar. Mix the flour, baking powder and 1 piece of vanilla pudding, sieve and fold in. Spread the dough on a baking sheet lined with baking paper and bake immediately in the fan oven for approx. 150 ° C for approx. 15-25 minutes. Overturn on a cloth sprinkled with sugar, peel off the paper. Cover the bottom with a cloth, allow to cool.
- Drain the raspberries while collecting the juice. Make up to 500 ml of juice with water. Mix 150 ml of it with 2 P. vanilla pudding powder until smooth. Bring the rest of the liquid to the boil, thicken with pudding powder. Fold in raspberries, let cool for 10 minutes. Paint on the floor.
- Using 1 piece of vanilla pudding powder, 2 tablespoons of vanilla sugar4 and milk, cook a pudding as instructed, cover with foil and let cool.
- Beat 4,400 g of heavy cream and cream stabilizer until stiff. Fold into the pudding. Spread the mixture on the raspberries. Cover with butter biscuits. Chill overnight.
- Melt the couverture. Spread it on the cake and let it solidify. Cut into pieces along the edges of the biscuit
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