John Myers
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Mother’s Day Raspberry Prosecco Cake (Natalie Schreiner)
The perfect mother’s day raspberry prosecco cake (natalie schreiner) recipe with a picture and simple step-by-step instructions.
- 250 g Flour
- 70 g Sugar
- 1 piece Egg
- 120 g Cold butter
Dough:
- 5 piece Eggs
- 250 g Sugar
- 1 packet Vanilla sugar
- 200 ml Sunflower oil
- 200 ml Prosecco sparkling wine
- Vanilla extract
- 250 g Flour
- 1 packet Baking powder
Prosecco cream (light):
- 300 g Soft butter
- 500 g Powdered sugar
- 50 ml Prosecco sparkling wine
Prosseco cream (pink):
- 3 piece Eggs
- 180 g Sugar
- 0,5 tsp Vanilla paste
- 270 g Soft butter
- 80 g Powdered sugar
- Food coloring pink
decoration
- Raspberry jam
- Powdered sugar
- Lemon juice
- Quickly knead the flour, sugar, egg and butter into a shortcrust pastry, wrap in cling film and cool.
Dough:
- Beat eggs, sugar and vanilla sugar until frothy. Add sunflower oil and prosecco and stir well. Then add about 1 teaspoon of vanilla extract. Mix the flour and baking powder and stir into the egg and sugar mixture. Grease and flour the spring or heart baking pan (24 cm). Bake the cake base in a preheated oven at 180 degrees circulating air for about 40 minutes.
Prosecco cream (light):
- Beat the butter with the powdered sugar until frothy. Then slowly add the prosecco. Then chill the cream
Prosseco cream (pink):
- Separate the eggs. Mix the egg whites with sugar in a water bath until the sugar has dissolved. Then put the mixture in a mixing bowl, add the vanilla paste and beat until very stiff (at least 6 minutes). Gradually beat the butter into the egg white mixture.
- Beat the whole mixture for 10 minutes (the mixture coagulates in between and then becomes creamy again). Stir in powdered sugar and color with pink food coloring.
Decoration:
- Strain the raspberry jam through a sieve and set aside. Take the shortcrust pastry out of the refrigerator, knead briefly and cut out hearts. Bake the biscuits at 210 degrees top and bottom heat for about 10-12 minutes, let them cool down. For the cookie decoration, mix powdered sugar with a little lemon juice and color with food coloring.
- Decorate the little heart biscuits as you wish. Cut the cake bases once (or twice). Brush with raspberry jam and fill with the light prosecco cream. Cool briefly and coat the cake with the pink cream. Decorate with heart biscuits and raspberries if you like.
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