Raspberry tipple cake
All the flavours of a traditional trifle in a patisserie-style cream cake with vanilla custard, berries and liqueur
Difficulty and servings
Serves 8
Preparation and cooking times
Ready in 1 hr
- Heat the oven to 180C/fan 160C/gas 4. Whisk the eggs and sugar until very pale and thick (this is important to do as there are no other raising agents in the cake). Sift the flour twice then fold very lightly into the egg mix with a pinch of salt and the butter. Pour into a buttered and lined a 20cm deep cake tin and bake for 25-35 minutes until golden and cooked through. Cool on a rack.
- To make the crème patisserie, bring the milk to the boil. Whisk the eggs and sugar together then pour over the hot milk, whisking all the time. Add the flours then return to the heat and bring back to a simmer, stirring continuously. Lower the temperature and cook, stirring, until very thick. Stir in the vanilla and cool.
- To assemble, cut the cake in half horizontally. Mix the Drambuie and elderflower and use to brush over the cut surfaces of the cake. Divide the crème patisserie between each half then sandwich with 140g of the raspberries in between.
- Whip the cream with the vanilla and icing sugar. Spread all over the top and sides of the cake then press in the almonds to cover completely. Add a few rasperries to finish.
PER SERVING
595 kcalories, protein 12.2g, carbohydrate 39.7g, fat 41.9 g, saturated fat 20.8g, fibre 2.3g, salt 0.2 g
Recipe from olive magazine, April 2012.
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Ingredients
- 4 eggs
- 120g golden caster sugar
- 120g plain flour
- 20g unsalted butter , melted and cooled
CREME PATISSERIE
DECORATION
- 2 tbsp Drambuie
- 1 tbsp elderflower cordial
- 160g raspberries
- 400ml double cream
- 1 tsp icing sugar
- 1 tsp vanilla extract
- 100g flaked almonds
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Difficulty and servings
Serves 8
Preparation and cooking times
Ready in 1 hr
Ingredients
- 4 eggs
- 120g golden caster sugar
- 120g plain flour
- 20g unsalted butter , melted and cooled
CREME PATISSERIE
DECORATION
- 2 tbsp Drambuie
- 1 tbsp elderflower cordial
- 160g raspberries
- 400ml double cream
- 1 tsp icing sugar
- 1 tsp vanilla extract
- 100g flaked almonds
PER SERVING
595 kcalories, protein 12.2g, carbohydrate 39.7g, fat 41.9 g, saturated fat 20.8g, fibre 2.3g, salt 0.2 g
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22 April 2012
Marly commented on this recipe
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30 April 2012
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29 November 2012
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