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Cake: Raspberry Cream Cake

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Cake: Raspberry Cream Cake

The perfect cake: raspberry cream cake recipe with a picture and simple step-by-step instructions.

  • 300 g Cake scraps
  • 125 g Butter
  • 2 packet Raspberry Cream Powder
  • 500 ml Milk
  1. I got another coffee visit at short notice and had to come up with something quick. From the last bakeries I still had various dried cake remains, which I processed into a crumb base with melted butter. To do this, grind the cake remnants in a blitz chopper and mix well with the melted butter.
  2. Put the crumb base in a springform pan (20 cm) and press firmly with a fork. Usually you first put the floor in the cold until it has set. But since the cream also has to set and time was of the essence, I finished the cream according to the instructions on the packet, put it on the floor and smoothed it out.
  3. Now chill for at least 1 hour, then the cream is cut-resistant. Enjoy your meal with this quick cake. This base made of leftovers is also suitable for a Philadelphia cake or for other toppings made from fruit cream, yoghurt or quark.
Dinner
European
cake: raspberry cream cake

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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