December 22, 2011
Raspberry Cream Cake
I had a very nice crop or raspberries this past summer, so I had plenty to give, make preserves and put some in the freezer to use in bakings. This is one of the recipes, I use raspberries in. I made this cake for a potluck lunch we went to, last Saturday and it had a big success, and I’ve been asked for the recipe…so, here it is.
8 large eggs
8 Tbsp. sugar
8 Tbsp. flour
1 tsp baking powder
4 cups whipping cream
1 tsp vanilla
4 Tbsp. instant vanilla pudding
3 Tbsp. icing sugar
1-1/2-10oz. Box frozen raspberries, drained
1/2 cup raspberry preserves
Almond slivers, for decoration
Preheat oven at 350F.
Separate egg yolks from egg whites and place them into a medium size mixing bowl. Add sugar and beat with an electric mixer on medium low until becomes light yellow in color and very creamy.
Separately, ( with clean beaters) beat egg whites until soft picks form.
Sift together flour and baking powder. Add flour to the creamed egg yolk mixture and alternately fold in the egg whites. Pour into a prepared (greased and floured) 9x13 inch pan. Bake for 15-20 minutes or until inserted toothpick comes out clean. Set aside to cool completely.
To make filling beat together whipping cream, vanilla, instant pudding and icing sugar until stiff.
Cut cake into two, horizontally to obtain two layers. Remove the top layer and turn over. Spread both, the bottom layer and top layer with raspberry preserves; Top bottom layer with half of the whipped cream. Spread raspberries on top of cream and smooth over with a spatula. Cover with the top cake layer.
Cover top of cake with half of the remaining whipping cream. Put the other half into a piping bag.
Cut cake with a wet knife in squares. Make a swirl of cream on each square. Decorate each with an almond sliver.
Makes: 25 servings