Best, moist vanilla pudding and mixed berries raspberry cake. A dessert that brings the feel of summer wherever you are.
VANILLA PUDDING RASPBERRY CAKE TAKES CENTER STAGE
I love raspberries.
They’re mild but memorable. Perfect for sweet treats. Even more perfect fresh.
Here they take center stage in a several layers deep raspberry cake.
Bottom layer is a classic biscuit finished and baked in fifteen-ish minutes. Then comes a layer made from variety of berries topped with a thicker instant vanilla pudding. Raspberries crown the dessert, and are congealed together with gelatin powder for a flawless pastry shop look.
Gelled raspberry topping really does make a stunning looking cake. Additionally, as the ingredients that make up remaining layers provide a light and airy, taste reminiscent of summer, this is a cake you can eat three big pieces and escape heavy feeling after most desserts.
So, neighborhood, how did we do?
Recipe by Ervin Halilovic
Ervin's Raspberry Cake
Ingredients
- Biscuit
- 2 eggs
- 4 tablespoons sugar
- 4 tablespoons white flour
- 1 tablespoon baking powder one 12g bag
- 3 tablespoons oil
- 4 tablespoons milk
- Middle Berry Layer
- 16 ounces mixed berries frozen or fresh
- 8 ounces water
- 2 tablespoons sugar
- 2 teaspoons vanilla extract one 10g bag
- Pudding Layer
- 6 ounces instant pudding mix vanilla flavor
- 2.5 cups milk
- Top Berry Layer
- 8 ounces raspberries frozen or fresh
- 1 ounce powdered gelatin one 30g bag
Instructions
- (Biscuit) Heat oven to 355°F. In a medium bowl, combine all biscuit ingredients and mix on high for about 3-5 minutes. Once ingredients are integrated into a sticky, but fluid, mass (think pancake batter), pour into a springform 10-inch cake pan.* Shake the pan lightly until the mass is evenly distributed. Place in the oven and bake for 10 minutes. Take out of the oven and set aside. (Keep cake in cake pan until consumption.)
- (Middle Berry Layer) In a large pan heat berries over medium. Add water, sugar and vanilla extract. Bring to a boil while stirring frequently. Turn the heat off and using a sieve (or similar tool) separate fruit from fruit juice. Transfer fruit to top of the biscuit and distribute evenly. Meanwhile, remove fruit seeds from juice. Discard seeds while leaving fruit juice aside for the final layer.
- (Pudding Layer) In a large mixing bowl combine instant pudding mix and milk. Mix on high for about 3 minutes or until pudding thickens.
- (Combining) Distribute pudding over biscuit and berries evenly. Decorate cake top with raspberries. Heat fruit juice on low and add gelatin powder. Stir continuously and bring to a boil. Turn the heat off and using a tablespoon and immediately and evenly spread over raspberries.
- Cover cake with foil or saran wrap. Keep in fridge at least 6 hours, preferably overnight.
Donna Martin says
What is the biscuit ingredient?
Aida says
Cookie crumble.