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Frozen Raspberry Cream Cake

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  Eggs 3
  Sugar 65 Gram (1/4 Cups Plus 1 Tablespoon)
  Salt 1 Pinch
  All purpose flour 1⁄2 Cup (8 tbs)
  Baking powder 1⁄2 Teaspoon
  Ground almonds 25 Gram (1/4 Cup)
  Butter 25 Gram, melted (1/4 Cup)
  Raspberries 225 Gram (1 2/3 Cup)
  Kirsch 1 1⁄2 Tablespoon
  Whipping cream 600 Milliliter (2.5 Cups)
  Sugar 250 Gram (1 1/4 Cup)
  Chocolate curls 2

Grease and flour an 8-inch (20-cm) cake pan.
Preheat oven to 375°F (190°C).
To make cake, put eggs, sugar and salt into a medium bowl.
Beat until pale and creamy, 5 to 10 minutes with an electric mixer.
Sift flour with baking powder; fold into egg mixture with almonds and butter.
Pour batter into prepared pan.
Bake 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
Turn out onto a rack; cool 24 hours.
Cut cooled cake into 2 layers.
Line sides of an 8-inch (20-cm) cake pan with foil.
Place 1 cake layer in pan.
To make filling and topping, place raspberries in a small bowl, reserving a few for decoration.
Spoon kirsch over fruit; cover and let stand 1 hour.
Crush raspberries.
Whip cream with sugar until stiff.
Refrigerate a fourth of cream mixture; stir crushed raspberries into remainder.
Pour over cake; place second cake layer on top.
Freeze cake 5 to 10 hours.
Remove frozen cake from freezer; let stand 15 minutes then turn out of pan.
Spread a little of reserved cream mixture thinly over top and sides of cake.
Decorate with rosettes of remaining cream, reserved raspberries and chocolate curls

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Frozen Raspberry Cream Cake Recipe