Shortbread Raspberry Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 12 hrs 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g mararine
- 250 grams sugar
- 4 egg (s)
- 250 g flour
- 1 teaspoon Baking powder
- 800 g raspberries
- 2 packs custard powder
- 1 sachet beverage powder, instant (quench raspberry)
- 1 tablespoon sugar
- 1 packet shortbread (s)
- 4 cups cream
- 4 packs cream stabilizer
- 1 tablespoon sugar
- Icing sugar for dusting
Print Recipe
Pin Recipe Instructions
- Ground:
- Beat margarine, sugar and eggs until frothy, fold in flour and baking powder.
- Bake at approx. 160 ° to 175 ° for 20 minutes.
- Covering:
- Mix 1/2 liter of water, pudding powder, quench and 1 tablespoon of sugar and bring to the boil. Set aside and stir in the raspberries immediately, let cool down a bit and spread the mixture on the cake base in the baking tray. Whip the cream, cream stiffener and sugar until stiff and spread on the berry mixture. Cover with shortbread cookies and sprinkle with powdered sugar.
- Cover with aluminum foil and leave to stand in the refrigerator for a day.
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