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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
- 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.
- 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.
- 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.
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