Fresh and moist cake from crispy marble biscuit with raspberry custard and topping of sour cream. For preparation of cake you can use custard of any flavour according to your taste.
recipe,photo-recipe,sour cream (fat 14-18%),raspberry custard powder,Pastry
No. of servings
Blend together raspberry custard powder with sugar in a little cold milk, bring to boil remaining milk. Blended custard powder pour over hot milk and cook custard until thicken.
Beat egg yolks with caster and vanilla sugar, add water and oil.
Blend carefully egg yolk mixture with flour, baking powder and whipped egg whites.
cocoa powder 1.5 tbsp
Pour off 1/3 of batter and mix with cocoa powder.
Pour white part of batter into the greased and floured baking dish and then pour cocoa batter in zig-zag way.
Toss cooked custard across the batter using table spoon.
Bake at 320°F (160°C) for about 30 minutes. Poke the cake with stewer and check if the batter is done or not (if end of the stewer is sticky batter is not done).
Let the baked cake cool out. Meanwhile, mix sour creams with vanilla and icing sugar.
Spread sour cream over the cold cake and after chilling the cake decorate the surface with fork by digging. Sprinkle with chocolate shavings.
|all-purpose flour / plain flour||8.75||oz||250||grams|
|baking powder for gingerbread||0.5||oz||12||grams|
|raspberry custard powder||2.5||oz||70||grams|
|semi skimmed milk 1,5%||3||cup||700||milliliters|
|sour cream (fat 14-18%)||2.5||cup||600||milliliters|