Frozen Raspberry Cream Cake Recipe
Ingredients
| Eggs | 3 (Cake:) | |
| Sugar | 1/4 Cup (16 tbs) (Cake:) | |
| Salt | 1 Pinch (Cake:) | |
| All purpose flour | 1/2 Cup (16 tbs) (Cake:) | |
| Baking powder | 1/2 Teaspoon (Cake:) | |
| Ground almonds | 1/4 Cup (16 tbs) (Cake:) | |
| Butter | 2 Tablespoon, melted (Cake:) | |
| Raspberries | 2/3 Cup (16 tbs) (Filling & Topping:) | |
| Kirsch | 1/2 Tablespoon (Filling & Topping:) | |
| Whipping cream | 1/2 Cup (16 tbs) (Filling & Topping:) | |
| Sugar | 1/4 Cup (16 tbs) (Filling & Topping:) | |
| Chocolate Curls | ||
Directions
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
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
Chef
