Raspberry and Cream Cake with Buttercream




Rating: 2.52 / 5.00 (23 Votes)


Total time: 1 hour

Ingredients:



For the cake:







For the cream:






For the buttercream:




Instructions:

For the raspberry and cream cake with butter cream, first separate the eggs and beat the egg whites until stiff. Beat yolks, powdered sugar, water until thick and creamy.

Sift flour with baking powder and mix well. Carefully fold in the beaten egg whites. Pour the mixture into a greased springform pan. Bake in the oven at 180 °C top/bottom heat for approx. 45 minutes.

Remove the cake from the oven, let it cool down and take it out of the springform pan.

For the cream, finely puree the raspberries. Whip the cream with the powdered sugar and gelatine until stiff, mix in the raspberry puree and spread the cream on the base. Place the lid on top and chill for about 3 hours.

For the butter cream, cream the soft butter with the powdered sugar, add some red food coloring and color the cream with it. Coat the cake completely with the butter-cream and chill it again for about 1 hour.

Decorate the raspberry and cream cake with butter cream as desired.

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